Abstract
The major reason for canning meat is to provide safe products that have desirable flavor, texture, and appearance. The considerations are similar to those of the entire commercial canning industry. However, the problems of meat canners are often more acute because meat products are low-acid foods. This chapter describes canning of both sterile and pasteurized meat products. In practice, complete sterility is seldom achieved. Usually, the thermal processing required to assure absolute sterility is so severe that the organoleptic characteristics of canned meat products are affected adversely. In many cases, microorganisms survive thermal processing temperatures, but remain dormant or are inhibited from germination by some other factor. In the trade, the terms commercially sterile or shelf-stable products are commonly used. A safe commercial process does not necessarily require complete destruction of microbial life.
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Bibliography
ANON. 1965A. Meat and poultry containers—rigid. American Can Co., Maywood, IL. 306 13. The Canning Process
ANON. 1965B. Meat can improvements. American Can Co., Maywood, IL.
ANON. 1962. Time and temperature vs. storage life in canned meats. Natl. Provisioner 147, 12.
ANON. 1969. The canning of ham. Continental Can Co., Chicago, IL. BOCK, J. H. 1969. Retorts for canning. Continental Can Co., Chicago, IL.
GEHRKE, W. H. 1980. Packaging sausage and processed meats. Proc. 2nd Annual Sausage and Processed Meats Short Course, Iowa State Univ., Ames, IA
HERSOM, A. C., and HULLAND, E. D. 1964. Canned Foods, 5th Edition. Chemical Publishing Co., New York.
JENSEN, L. B. 1954. Microbiology of Meats, 3rd Edition, Garrard Press, Champaign, IL.
LECHOWICH, R. V. 1971. Microbiology of Meat. In The Science of Meat and Meat Products. J. F. Price and B. S. Schweigert (Editors). W. H. Freeman and Co., San Francisco, CA.
LOCK, A. 1969. Practical Canning, 3rd Edition. Food Trade Press, Ltd., London.
LOPEZ, A. 1969. A Complete Course in Canning, 9th Edition. The Canning Trade, Baltimore, MD.
MACKENZIE, D. S. 1966. Prepared Meat Product Manufacturing, 2nd Edition. American Meat Institute, Chicago, IL.
MCKIRAHAN, R. D., and LUDWIGSEN, R. J. 1968. Coatings for cans: selection and performance. Mater. Protect, 7, 29.
ROGERS, J. L. 1966. A “Course” in Canning, 4th Edition. Food Trade Press, Ltd., London.
SIEGEL, D. 1982. Some technical aspects of cooking ham in the package. Natl. Provisioner 187 (19), 8.
USDA. 1970. Meat inspection regulations. Federal Register, Part I I, 35, No. 193.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1984 The AVI Publishing Company, Inc.
About this chapter
Cite this chapter
Pearson, A.M., Tauber, F.W. (1984). The Canning Process. In: Processed Meats. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9692-8_13
Download citation
DOI: https://doi.org/10.1007/978-94-010-9692-8_13
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-9694-2
Online ISBN: 978-94-010-9692-8
eBook Packages: Springer Book Archive