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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 ed.|location=New York}}</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 ed.|location=New York}}</ref> |
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Spores of ''[[Clostridium botulinum]]'' can survive cooking at 100 °C (212 °F),<ref>{{Cite journal|last=Peleg|first=M.|last2=Cole|first2=M. B.|date=2000-02|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]]. |
Spores of ''[[Clostridium botulinum]]'' can survive cooking at 100 °C (212 °F),<ref>{{Cite journal|last=Peleg|first=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, only the meat of one animal was used,<ref name="lovers"/><ref name=":0" /> 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"/><ref name=":0" /> although other recipes, such as the Flemish ''[[potjevleesch]]'', used three or four different meats (animals). |
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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[1][2]. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria.[3] 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.[3][4]
Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F),[5] and, in the anaerobic neutral pH storage environment, result in botulism.
Often when making potted meat, only the meat of one animal was used,[3][2] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
{{cite book}}: |edition= has extra text (help)
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