Potted meat is a form of traditional

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that in ...

in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne

bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...

. Before the days of

refrigeration Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature).IIR International Dictionary of ...

, potted meat was developed as a way to preserve meat when a freshly slaughtered animal could not be fully eaten immediately. Spores of ''

Clostridium botulinum ''Clostridium botulinum'' is a Gram-positive bacteria, gram-positive, Bacillus (shape), rod-shaped, Anaerobic organism, anaerobic, endospore, spore-forming, Motility, motile bacterium with the ability to produce botulinum toxin, which is a neurot ...

'' can survive cooking at 100 °C (212 °F), and, in the anaerobic neutral pH storage environment, result in

botulism Botulism is a rare and potentially fatal illness caused by botulinum toxin, which is produced by the bacterium ''Clostridium botulinum''. The disease begins with weakness, blurred vision, Fatigue (medical), feeling tired, and trouble speaking. ...

. Often when making potted meat, the meat of only one animal was used, although other recipes, such as the

Flemish Flemish may refer to: * Flemish, adjective for Flanders, Belgium * Flemish region, one of the three regions of Belgium *Flemish Community, one of the three constitutionally defined language communities of Belgium * Flemish dialects, a Dutch dialec ...

potjevleesch Potjevleesch is a traditional French Flemish dish, which can be translated into English as " potted meat". It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from ...

'', used three or four different meats (animals).

Commercial products

A potted meat food product is a food preserved by

canning Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under ...

and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat-processed and sealed into small cans. Various meats, such as beef, pork, chicken, and turkey, are used. It is produced primarily as a source of affordable meat. Its precooked state and long shelf life make it suitable for emergency food supplies, camping and military uses. Potted meat food product contains high amounts of fat, salt and preservatives which may make it unhealthy for regular consumption. It typically has a soft, spreadable texture, similar to

pâté Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or bee ...

, and is usually eaten in sandwiches or spread on crackers.

Reputation

Canned potted meats have a somewhat dubious reputation for their taste, texture, ingredients, preparation and nutrition. The canning process produces a product with a generally homogeneous texture and flavor. It utilizes low-cost ingredients such as mechanically separated chicken or turkey, which is disdained in some communities.

Ingredients

* Armour Star potted meat contains: Mechanically separated chicken, pork, water, salt,

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, small, round seeds of ...

garlic powder Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavor enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appli ...

vinegar Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...

natural flavor A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of t ...

dextrose Glucose is a sugar with the molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae during photosynthesis from water an ...

sodium erythorbate Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. Uses When used in processed meat such as hot dogs, bologna, and beef sticks, it increa ...

, and

sodium nitrite Sodium nitrite is an inorganic compound with the chemical formula . It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite sa ...

. * The Hormel brand contains: Beef tripe, mechanically separated chicken, beef hearts, partially defatted cooked beef

fatty tissue Adipose tissue (also known as body fat or simply fat) is a loose connective tissue composed mostly of adipocytes. It also contains the stromal vascular fraction (SVF) of cells including preadipocytes, fibroblasts, vascular endothelial cells and ...

, meat broth, vinegar, garlic powder,

onion powder Onion powder is Drying (food), dehydrated, ground onion used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow, and red onions m ...

, salt, flavoring, sugar, and

. * Great Value (Walmart) potted meat contains: Mechanically separated chicken, pork, water, salt, mustard, garlic powder, vinegar, dextrose, sodium erythorbate, sodium nitrite, natural flavors,

caramel color Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized ...

. *

Libby's Libby's (Libby, McNeill & Libby) was an American company that produced canned food and beverages. The firm was established in 1869 in Chicago, Illinois. The Libby's trademark is currently owned by Libby's Brand Holding based in Geneva, Switzerlan ...

potted meat (since discontinued) contained: Mechanically separated chicken, pork skin, partially defatted cooked pork fatty tissue, partially defatted cooked beef fatty tissue, vinegar, salt, spices, sugar, flavorings, sodium erythorbate and sodium nitrite.

References

External links

A description of historical meat potting in Alberta
{{meat-stub

Commercial products

Reputation

Ingredients

See also

References

External links