First of all, there is a big difference between the two in terms of raw materials and ingredient ratios.
　　According to China's national standard, ham and sausage is fresh or frozen meat, poultry, fish as the main raw material, cured, stirred, chopped (or emulsified), poured into the plastic enteric coating, made of meat enema products by high temperature sterilization. Luncheon meat is a canned compressed ground meat, usually with pork as raw materials, according to a certain ratio of starch and spices and other processed.
　　In other words, ham sausage can be made from a variety of meat, what meat ham sausage are called ham sausage. But luncheon meat is the state as "pork minced pork canned food" for management, so only pork luncheon meat is called luncheon meat. If other meats are added, the luncheon meat should be named after other products, such as "chicken luncheon meat" and so on, which is no longer in the category of luncheon meat.
　　In the specific amount of meat and starch, the state requirements for the two are also different.
　　According to the national standard, canned luncheon meat in the amount of meat shall not be less than 80%, the amount of starch up to 7%. For ham and sausage, on the other hand, the protein content is required to be no less than 10% and the amount of starch up to 10%.
　　So, lunch meat is really mostly meat, ham and sausage, although the starch content may be a little higher, but the meat content is also quite a lot, just not pure pork.
　　In addition to food ingredients, the issue of additives in canned food is also an area of great concern, after all, it is related to our health. In terms of additive content, lunch meat and ham hocks are also really different.
　　People usually think that canned foods have many preservatives added in order to preserve them. However, in fact, the preservation of luncheon meat is mainly achieved through the use of physical techniques such as high temperature, high pressure and sealed sterilization in the canning process.
　　Food spoils because microorganisms thrive in it. The canning process is to go through several stages such as raw material pretreatment, canning, venting and sealing, sterilizing and cooling, holding and inspection, packaging and so on. After canning, the raw materials are sterilized to kill most of the microorganisms in the food. Before sealing, the factory will also exhaust the cans to ensure that the inside of the cans for the vacuum state, the negative pressure state can make the can body better sealing. The sealing packaging used for canned food, such as the common tinplate, has excellent sealing properties, which can effectively prevent the entry of external oxygen, and therefore can effectively prevent the growth of microorganisms in food.
　　In other words, canned food by first killing bacteria, after the source of isolation, so that the food is not easy to "rot", so there is no need to add a large number of preservatives to deliberately "preserved". Shanghai Merlin canned luncheon meat also wrote on their Taobao product page: canned food does not spoil thanks to sealed containers and strict sterilization.