16

Canned Meat
Formulations

In the meat-processing industry, the manufacture and marketing of canned

meats and meat products is sometimes separated into two areas, (1) pasteur-
ized and (2) shelf stable products. Canning of pasteurized canned-meat
products is generally closely associated with the manufacture of other pas-
teurized processed meat products. However, shelf stable canned meats and
canned-meat products usually fall under the heading of grocery products,
and, in the largest meat-processing companies, are usually the marketing
responsibility of a grocery products department. Invariably, all products
handled by this department of a meat-processing company are shelf stable.
This chapter provides formulations and processing directions for the
manufacture of some of the best-known shelf stable and pasteurized canned-
meat products. With the exception of canned hams, the formulations are
all expressed on the basis of a lOO-lb meat block. Formulations shown in
this chapter are meant to be representative of a wide variation in terms of
meat as well as seasoning ingredients.
A word of caution is advised. The manufacturer of shelf stable canned
meats must constantly bear in mind that his products will not be stored
under refrigerated conditions and may be held for many months, and
perhaps years, before being consumed. Therefore, it is necessary that each
product be retorted properly, and that, as a general rule, good manufactur-
ing practices be followed to avoid the danger of botulism.

CORNED BEEF HASH

Federal Meat Inspection Regulations

Corned beef hash is the semisolid meat food product in the form of a
compact mass which is prepared with beef, potatoes, curing agents, season-
ing, and other optional ingredients. The finished product may not contain

390
A. M. Pearson et al., Processed Meats
© Springer Science+Business Media Dordrecht 1996
 CORNED BEEF HASH 391

less than 35% cooked and trimmed beef, and the weight of the cooked
meat used in this calculation may not exceed 70% of the weight of the
uncooked fresh meat. The finished product may not contain more than
15% fat nor more than 72% moisture.

Corned Beef Hash

Ingredients Ib oz
Cooked beef! 100
Potatoes, dehydrated 130
Beef broth 40
Onions, raw 9
Salt 4
Ground white pepper 4
Sodium nitrite 0.25
1 Cutter and canner grade. The beef should be cooked
until it has lost 30% in weight.

Preparation
Meat The chilled meat should be cut into strips approximately 2 in. wide
by hand or with a rotary cutter. Grinding the meat through a 2-in. plate
is an alternate method. Then the meat is placed in wire baskets or perforated
crates for cooking in 180°F water for about 10 to 20 min. About 5 gal water
are used for every 100 lb meat. Stainless metal, aluminum, or black iron
steamjacketed kettles can be used, but copper equipment cannot. Since
30% shrink is required during cooking (as noted in the formulation), it
will be necessary to check the weights frequently during cooking to establish
the proper time.
Mter the meat is cooked, cool and either grind through a o/[fi-in. plate
or chop to achieve the typical texture for hash. Save the broth.

Potatoes The potatoes should be soaked in hot water until they are
rehydrated. About 1 part potato will combine with 4 parts water. This takes
about 15 to 20 min.

Onions The onions should be washed with cold water with a high-pressure
spray. Blanch the onions in steam for 2 or 3 min to facilitate peeling and
then pass them through a %-in. plate. An equivalent amount of onion
powder or onion flakes can be substituted for fresh onions.