There are many packaging products of low-temperature meat products in the market. There are hams, sausages, roasted meats, and poultry products such as smoked barbecues. Low-temperature meat products are products whose sterilization temperature is within 100°C. The problem encountered by many manufacturers is: during the normal shelf life of packaged low-temperature meat products, a small amount of water begins to appear on the surface of the product, and then white mucus gradually appears. In the end, it will lead to gas production, rancidity, and deterioration of the product. Since the packaged products are in a vacuum state, the products are