When meat products are heated at high temperature, especially at 12 1℃ for a long time, the essential amino acids contained in meat will be seriously destroyed. Canned meat was sterilized by heating at 12 1℃. In addition, protein in canned products is often denatured, which greatly reduces the digestion and absorption rate of the human body and greatly "shrinks" its nutritional value.
In order to make the canned food taste good, a certain amount of food additives such as synthetic pigments, flavors and sweeteners were added. In addition, in order to extend the shelf life, almost all canned foods are added with preservatives, which has a certain impact on human health.
It's best not to eat more, just enough is enough.