The Canning Process

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 or their spores survive thermal processing temperatures, but remain dormant or are inhibited from germination by some other factor. In the trade, the terms commercially sterile or shelfstable products are commonly used. A safe commercial process does not necessarily require complete destruction of microbial life.