The surface of fresh sausage is slightly dry or wet, and the cut surface is slightly wet. It feels oily with your hands, but it is not sticky. After deterioration, due to the propagation of microorganisms, sticky metabolites will be produced, which will lead to sticky sausage surface and even wiredrawing. Sticky surface is a sign of the beginning of corruption.

Sausages are also cooked food, so you should eat them as soon as possible after purchase. If you don't eat it for a while, it is recommended to keep it in the refrigerator, but don't keep it in the refrigerator for too long, so as not to affect the taste or lead to deterioration. Sausages can be kept for 2-3 days if they are well preserved.

Extended data:

Harbin sausage is the representative of Harbin specialty. Harbin sausage is well-made, the product is shiny and wrinkled, smoked and fragrant, delicious and dry, fat but not greasy, with high protein content and rich nutrition.

Harbin sausage has a history of nearly 100 years, and it has become a symbol of northeast specialty, Heilongjiang specialty and Harbin specialty. Harbin sausage can be divided into Harbin Lin Qiu food sausage, Harbin Lin Qiu Li Daosi sausage, Harbin meat sausage, Harbin Commercial Committee sausage and Harbin Agricultural University sausage, each with its own characteristics.

20 13- 12 consulted the local standards of Harbin sausage and planned to increase the meat content, which means that the taste and quality of Harbin sausage will be better in the future.

People's Network-How to judge that the meat has gone bad: the color becomes darker and the surface is sticky and stinky.

Baidu encyclopedia-sausage