CANNING OF MEAT

CONTENT LIST

• CANNING
• PRINCIPLES OF CANNING
• METHODS OF CANNING
• SHELFLIFE OF THE CANNED MEAT
• PROBLEMS OF CANNING
• ADVANTAGES OF CANNING
 CANNING:

• Canning means the preservation of food in permanent,

hermetically sealed containers ( of metal , glass, thermostable
plastic, or a multilayer flexed pouch) through agency of heat.
Heating is the principle factor to destroy the microorganisms and
the permanent sealing is to prevent reinfection.
 PRINCIPLES OF CANNING:

• To inactivate the enzymes

• To destroy the microorganisms
• All spoilage pathogens, bacteria, molds and yeast are killed
• Prevent recontamination of food
• Only thermophilies are survive but do not cause illness
 IMPORTANT FOOD GROUPS:

• LOW ACID FOODS:

Meat, fish, poultry, dairy
PH range of 5.0 to 6.8 .
• ACID FOODS:
PH values between 4.5 and 3.7.
pear, oranges, apricots and tomatoes
• HIGH ACID FOODS:
pickle products and fermented food.
PH values from 3.7 down to 2.3.
 METHODS OF CANNING:

1) Boiling Water Canning (212°F at sea level)

• Used for acid foods
2) Pressure Canning (at least 240°F)
• Used for low acid foods (and mixtures of acid and low acid
foods)
PREFFERABLE CANNING METHOD FOR LOW
ACID FOODS:

• Pressure canning
• Heat food to 240 F to destroy botulinum spores.
o

• Cannot achieve this in boiling water.

• The only safe way to can low-acid foods is with pressure.
 Methods of Pack

Raw pack
• For foods that lose shape when cooked.
Hot pack
• Preferred method for most foods.
Better color and flavor.
 Headspace

• Space in the jar between the inside of the lid and the top of
the food or its liquid. Check directions for the correct
headspace.
• 1” to 1-1/4” low acid foods
 Headspace

* Too little
• Food may bubble out during processing.
• Deposit on rim may prevent proper sealing.
* Too much
• Food at the top is likely to discolor.
• Jar may not seal properly, because not all air may be forced from jar
during process.
PRESSURE CANNING:
 Processing Time
• Each food has its own processing time.
Follow directions carefully!
• Time differs with size of jar.
• Too little = under processing  spoiled or unsafe food
• Too much = over processing  overcooked
Why Do Low Acid Foods Have to be Pressure Canned to be Safe?

Clostridium botulinum!

• C. botulinum forms protective, heat-resistant spores.

• Spores require higher temperatures for destruction in a

reasonable period of time (usually 240oF or above at sea level)

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What Can Happen If Low Acid Foods Are Not
Pressure Canned?

When conditions become favorable:

Spores germinate
40 – 140 degrees F and form toxin-
High moisture producing cells
No air in jar

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SHELFLIFE OF THE CANNED MEAT:

When the can is unopened:

• 2-5 years
When the can is opened:
• 7-10 days
SPOILAGE OF THE CANNED MEAT:
 Spoilage of the meat according to the
condition of the can:

• SWELL:
Bulging of both can ends by +ve internal pressure due to
• The gas generated by microbes
• Chemical activity
Either hard swell or soft swell.
• FLIPPER:
A can with normal appearance but one end flips out when the can is
struck against a solid object but snaps back to normal under slight
pressure.
SPRINGER:
• A can bulged from one end which is forced back into normal position,
the opposite end bulge.
LEAKAGE:
• Perforated can
OVERFILLED CAN:
• has convex ends due to overfilling and not regarded as spoil.
Spoilage of the canned meat according to the cause:

MICROBILA SPOILAGE:
• Due to insufficient processing or leakage.
Three types of bacteria cause spoilage
• Gas producing anaerobes
• Gas producing aerobes
• Non- gas producing aerobes or facultative anaerobes
FLAT SOURING:
• High acid formation without gas production.
• Sour odor, bitter taste, container not swollen.
Caused by;
• Bacillus coagulance
• Bacillus stearothermophilus
• Bacillus circulans
HYDROGEN SWELL:
• Formation of the hydrogen gas in can due to internal corrosion
• occur mainly in acidic food but
rarely in canned meat
• when opened odorless and burnable gas
SULPHIDING:
• Discoloration of the inside of can with pink to dark purple.
• Due to the reaction of Sulphur containing protein ( liver, kidney and
tongue) with liberated H2S from bacterial spoilage.
• Odor of rotted egg
• Prevented by Sulphur resistant lacquer.
 ADVANTAGES OF MEAT CANNING:

• It’s Less Expensive

• It’s Easy to Store
• It’s Quick to Prepare
• It Lasts Longer
• It’s Healthy
• It’s Better Packaging