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Canned meat

Canned meat can be any kind of meat. The canned meat is always exposed to a heat treatment. Due to the heat treatment the canned meat has a long shelf life. Examples of canned meat are canned (corned) beef and canned sausages.

Preparation

The meat is being prepared in the same way as the fresh meat product. But the heat treatment could be shorter. After canning the product gets a second heat treatment during sterilization.

Filling

The prepared meat is ready to be filled in cans. Gelatin, oil, brine or sauce is mostly added to the can to give the meat better properties. It improves the taste and removes undesirable oxygen. After filling the cans are closed. Vacuum closing of the cans is possible. The meat is sterilized to give a better shelf life, the meat is sterilized.

Sterilization

The cans are heated with indirect steam. And kept at a minimum temperature for a minimum period of time. To guarantee the safety of the product, all spoilage microorganisms, pathogens including spores should be killed. To provide this the product should be heated at 121,1ºC for a few seconds to several minutes, depending on the present microorganisms. But the product needs more time to get well most times. Thus the time-temperature-combination that is being used depends on the most difficult microorganism to kill (spores of Clostridium botulinum) and the time needed for the meat to do well.

After sterilization the product is being cooled by cold water. The ready product has a shelf life of more than one year and does not have to be stored at low temperatures.

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