Potted meat: Difference between revisions

{{Short description|Form of traditional food preservation}}

{{multiple issues|

[[File:Harzer Pottsuse im Glas.jpg|thumb|Meat potted in a glass jar]]

'''Potted meat''' is a form of traditional [[food preservation]] in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat.<ref>{{Cite book|last=Briggs|first=Richard|url=https://books.google.com/books?id=zZIEAAAAYAAJ|title=The English Art of Cookery, According to the Present Practice: Being a Complete Guide to All Housekeepers, on a Plan Entirely New; Consisting of Thirty-eight Chapters|date=1788|publisher=G. G. J. and J. Robinson|language=en}}</ref><ref name=":0">{{Cite book|last=Shephard|first=Sue|url=https://books.google.com/books?id=pNxLRqSreGkC|title=Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World|date=2006-07-03|publisher=Simon and Schuster|isbn=978-0-7432-5553-0|language=en}}</ref> As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne [[bacteria]].<ref name="lovers">{{cite book|title= Food Lover's Companion|last= Herbst|first= Sharon|year= 1995|publisher= Barron's|location= new York|isbn= 0-8120-1520-7|page= [https://archive.org/details/newfoodloverscom00herb_0/page/455 455]|url-access= registration|url= https://archive.org/details/newfoodloverscom00herb_0/page/455}}</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>

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]].

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).

==Commercial products==

[[File:Armour Potted Meat Food Product can.jpg|thumb|right|[[Armour and Company|Armour Star]] brand potted meat food product]]

A '''potted meat food product''' is a food [[food preservation|preserved]] by [[canning]] 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]], and is usually eaten in sandwiches or spread on [[cracker (food)|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 meat|mechanically separated]] chicken or turkey, which is disdained in some communities.

===Ingredients===

* [[Armour and Company|Armour Star]] potted meat contains: Mechanically separated chicken, pork, water, salt, [[Mustard (condiment)|mustard]], [[garlic powder]], [[vinegar]], [[Flavoring|natural flavor]], [[dextrose]], [[sodium erythorbate]], and [[sodium nitrite]].

* The [[Hormel Foods|Hormel brand]] contains: Beef tripe, mechanically separated chicken, beef hearts, partially defatted cooked beef [[fatty tissue]], meat broth, vinegar, garlic powder, [[onion powder]], salt, flavoring, sugar, and [[sodium nitrite]].

* [[Great Value|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]].

* [[Libby's]] 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.

{{Portal|Food}}

*[[Bully beef]]

*[[Food preservation]]

*[[Spam (food)]]

*[[Tushonka]]

*[[Vienna sausage]]

{{Reflist}}

{{Authority control}}