Editing Potted meat

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Latin: A a Á á À à Â â Ä ä Ǎ ǎ Ă ă Ā ā Ã ã Å å Ą ą Æ æ Ǣ ǣ B b C c Ć ć Ċ ċ Ĉ ĉ Č č Ç ç D d Ď ď Đ đ Ḍ ḍ Ð ð E e É é È è Ė ė Ê ê Ë ë Ě ě Ĕ ĕ Ē ē Ẽ ẽ Ę ę Ẹ ẹ Ɛ ɛ Ǝ ǝ Ə ə F f G g Ġ ġ Ĝ ĝ Ğ ğ Ģ ģ H h Ĥ ĥ Ħ ħ Ḥ ḥ I i İ ı Í í Ì ì Î î Ï ï Ǐ ǐ Ĭ ĭ Ī ī Ĩ ĩ Į į Ị ị J j Ĵ ĵ K k Ķ ķ L l Ĺ ĺ Ŀ ŀ Ľ ľ Ļ ļ Ł ł Ḷ ḷ Ḹ ḹ M m Ṃ ṃ N n Ń ń Ň ň Ñ ñ Ņ ņ Ṇ ṇ Ŋ ŋ O o Ó ó Ò ò Ô ô Ö ö Ǒ ǒ Ŏ ŏ Ō ō Õ õ Ǫ ǫ Ọ ọ Ő ő Ø ø Œ œ Ɔ ɔ P p Q q R r Ŕ ŕ Ř ř Ŗ ŗ Ṛ ṛ Ṝ ṝ S s Ś ś Ŝ ŝ Š š Ş ş Ș ș Ṣ ṣ ß T t Ť ť Ţ ţ Ț ț Ṭ ṭ Þ þ U u Ú ú Ù ù Û û Ü ü Ǔ ǔ Ŭ ŭ Ū ū Ũ ũ Ů ů Ų ų Ụ ụ Ű ű Ǘ ǘ Ǜ ǜ Ǚ ǚ Ǖ ǖ V v W w Ŵ ŵ X x Y y Ý ý Ŷ ŷ Ÿ ÿ Ỹ ỹ Ȳ ȳ Z z Ź ź Ż ż Ž ž ß Ð ð Þ þ Ŋ ŋ Ə ə
Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
IPA: t̪ d̪ ʈ ɖ ɟ ɡ ɢ ʡ ʔ ɸ β θ ð ʃ ʒ ɕ ʑ ʂ ʐ ç ʝ ɣ χ ʁ ħ ʕ ʜ ʢ ɦ ɱ ɳ ɲ ŋ ɴ ʋ ɹ ɻ ɰ ʙ ⱱ ʀ ɾ ɽ ɫ ɬ ɮ ɺ ɭ ʎ ʟ ɥ ʍ ɧ ʼ ɓ ɗ ʄ ɠ ʛ ʘ ǀ ǃ ǂ ǁ ɨ ʉ ɯ ɪ ʏ ʊ ø ɘ ɵ ɤ ə ɚ ɛ œ ɜ ɝ ɞ ʌ ɔ æ ɐ ɶ ɑ ɒ ʰ ʱ ʷ ʲ ˠ ˤ ⁿ ˡ ˈ ˌ ː ˑ ̪ {{IPA|}}

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 Before the days of [[refrigeration]], potted meat was developed as a way to preserve meat when a freshly slaughtered animal could not be fully eaten immediately.<ref name="lovers"/><ref>{{Cite book|last=Hale|first=Sarah Josepha Buell|url=https://openlibrary.org/books/OL6491049M/The_ladies%27_new_book_of_cookery|title=The ladies' new book of cookery: a practical system for private families in town and country; with directions for carving, and arranging the table for parties, etc. Also, preparations of food for invalids and for children.|date=1852|publisher=H. Long & brother|edition=5th|location=New York|ol=6491049M}}</ref>
-Spores of ''[[Clostridium botulinum]]'' can survive cooking at 100&nbsp;°C (212&nbsp;°F),<ref>{{Cite journal|last1=Peleg|first1=M.|last2=Cole|first2=M. B.|date=2000-02-01|title=Estimating the survival of Clostridium botulinum spores during heat treatments|url=https://pubmed.ncbi.nlm.nih.gov/10678423/|journal=Journal of Food Protection|volume=63|issue=2|pages=190–195|doi=10.4315/0362-028x-63.2.190|issn=0362-028X|pmid=10678423|doi-access=free}}</ref> and, in the anaerobic neutral pH storage environment, result in [[botulism]].
+Spores of ''[[Clostridium botulinum]]'' can survive cooking at 100&nbsp;°C (212&nbsp;°F),<ref>{{Cite journal|last1=Peleg|first1=M.|last2=Cole|first2=M. B.|date=2000-02-01|title=Estimating the survival of Clostridium botulinum spores during heat treatments|url=https://pubmed.ncbi.nlm.nih.gov/10678423/|journal=Journal of Food Protection|volume=63|issue=2|pages=190–195|doi=10.4315/0362-028x-63.2.190|issn=0362-028X|pmid=10678423}}</ref> and, in the anaerobic neutral pH storage environment, result in [[botulism]].
 Often when making potted meat, the meat of only one animal was used,<ref name="lovers"/><ref name=":0" /> although other recipes, such as the [[Flanders|Flemish]] ''[[potjevleesch]]'', used three or four different meats (animals).

Editing Potted meat

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