Canned meat

Canning is probably the most efficient meat preservation method. It ensures the destruction of pathogens and spoilage microorganisms and allows foods to be easily handled and transported.

Canned meats are immediately ready to serve and can be taken on outdoor trip, contrary to frozen foods that have to be thawed out first. Animals and insects cannot force their way through a can or the jar, so the safeguarding of food is easier.

The factors involved in the selection and sourcing of meat raw materials for canning have much in common with those involved in the choice of meats for other manufacturing purposes and indeed, for the supply of meat for retail sale.

The most important of these factors, along with process, are the identity of the meat (species form which it has been derived), its composition (fat content, collagen content, etc), its quality and its microbiological condition.

Perishable or pasteurization canned meats are cooked to an internal temperature of a least 150 °F, as required by federal inspection regulations. This result in canned products being frees from any public health hazard but does not result in complete destruction of all microbial contaminants.
Canned meat