Meat is the most useful amoung all the foods every year. And in our hurry-scurry world, it's so convenient to have the well-packed, pre-cooked and tender meat right on the shelves, ready to quickly whip up a meal that tastes like I spent hours preparing it.
Most people freeze meat today, of couse, you can do also like this. But when you need that meat, you must either take hours to defrost it or use a microwave. Your meat can get buried with other things so long that it can become freezer burned, which gives the meat a bad smell and taste. But if the meat is canned, it is all lined up in order and you can choose big chunks, steaks, slices or dices at a glance.
According to North Dakota State University Extension, the only safe way for canning meat is pressure sealing, where all air is removed from the jar used for canning before the jar is sealed tightly. Because meat is not very acidic, the only way to destroy bacteria is to can meat in a pressure canner before it has the chance to grow bacteria. When canning meat, pressure during the canning process should be kept constant.
It is said that the canning of meat products in a pressure cooker can sterilize the meat products, killing spores of dangerous bacteria bacillus and clostridium, according to the Food & Agriculture Organization of the United Nations. The University of Missouri Extension explains pressure canning of meat is the only method that destroys clostridium botulinum, a bacteria that can be fatal. Temperatures inside canned meat products must reach 230F to 250F or there is a chance the bacteria could be reactivated when they reach ambient room temperature.
Canned meat containing 3 percent or more meat or poultry are regulated by the U.S. Department of Agriculture regulations regarding the facilities and equipment used in the canning process. Clemson University Extension reports under U.S. law any person processing or preserving food for sale is classified as a commercial food processor.
Maybe you have heard that meat is hard to home can. But it is best to have meat professionally processed to minimize the risk of botulism. You may only can meat from a healthy, disease-free animal. Using other canning methods, such as a water bath, allows the bacteria to survive and produce a potentially fatal toxin.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products. carbodiimide
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