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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> |
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> |
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Spores of ''[[Clostridium botulinum]]'' can survive cooking at 100 °C (212 °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 |
Spores of ''[[Clostridium botulinum]]'' can survive cooking at 100 °C (212 °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]]. |
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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). |
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). |
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