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'''Potted meat''' is a preserved meat, where the meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. 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> Spores of [[Clostridium botulinum]] can survive cooking at 100°C (212°F), and, in the anerobic neutral pH storage environment, result in [[Botulism]]. 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"/> |
'''Potted meat''' is a preserved meat, where the meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. 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> Spores of [[Clostridium botulinum]] can survive cooking at 100 °C (212 °F), and, in the anerobic neutral pH storage environment, result in [[Botulism]]. 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"/> |
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Often when making potted meat, only the meat of one animal was used,<ref name="lovers"/> although other recipes, such as the Flemish ''[[potjevleesch]]'', used three or four different meats (animals). |
Often when making potted meat, only the meat of one animal was used,<ref name="lovers"/> although other recipes, such as the Flemish ''[[potjevleesch]]'', used three or four different meats (animals). |
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==See also== |
==See also== |
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* [[Bully beef]] |
* [[Bully beef]] |
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*[[Confit]] |
*[[Confit]] |
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==References== |
==References== |
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==External links== |
==External links== |
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{{Food preservation}} |
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[[Category:Canned meat| ]] |
[[Category:Canned meat| ]] |
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Potted meat is a preserved meat, where the meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria.[1] Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), and, in the anerobic neutral pH storage environment, result in Botulism. 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.[1]
Often when making potted meat, only the meat of one animal was used,[1] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
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