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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, the meat of only one animal was used,[3][2] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
Apotted meat food product is a food preservedbycanning 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 crackers.
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 chicken or turkey, which is disdained in some communities.
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