Low temperature will cause chilling injury and freezing injury to meat

Here, the harm caused by low temperature is divided into two types: one is chilling injury, that is, the harm caused by temperature above freezing point to meat is called chilling injury; One is freezing injury, which is the damage to meat caused by the temperature below the freezing point, which is called freezing injury. Some meat can't even bear cold damage, let alone freezing damage. Chilling injury can also cause meat death

Keep plenty of meat indoors at a few degrees

There is no unified answer to this question. But for novice meat, under normal circumstances, when the outdoor temperature is 5 degrees, it should be moved indoors. At the same time, when the temperature drops to about 15 degrees, watering should be gradually reduced. The meat veterans will gradually move out of the room according to the difference of each meat, which we should learn from them

Different kinds of meat can adapt to low temperature

Immortal humans are fleshy: when the outdoor temperature drops to 5 degrees, they should be moved indoors, such as pocket, strong thorn and naked calyx

Root tubers are fleshy: when they are at 10 degrees, they have to move indoors, such as Euphorbia and so on

12 rolls of meat: they are the same as or higher than the lowest temperature of root tubers, such as jade fan, Vientiane, jade dew, twelve rolls of stripes, crystal palm, etc

Succulent apricots: they are almost as succulent as immortal humans. They can leave the outdoors before the temperature drops to 5 degrees, such as raw stone flower, antler Begonia, identical, Isuzu jade, etc