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Potted meat is a form of traditionalfood 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 airbornebacteria.[3] Before the days ofrefrigeration, potted meat was developed as a way to preserve meat when a freshly slaughtered animal could not be fully eaten immediately.[3][4]
Spores ofClostridium botulinum can survive cooking at 100 °C (212 °F),[5] and, in the anaerobic neutral pH storage environment, result inbotulism.
Often when making potted meat, the meat of only one animal was used,[3][2] although other recipes, such as theFlemishpotjevleesch, used meats from three or four different animals.
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Apotted meat food product is a foodpreserved bycanning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat-processed and packed into small cans.
Various meats, such as beef, pork, chicken, and turkey, are used. Potted meat food product 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 topâté, and is usually eaten in sandwiches or spread oncrackers.
Canned potted meats have a somewhat dubious reputation for their taste, texture, ingredients, preparation and nutrition. The product typically utilizes low-cost ingredients such asmechanically separated chicken or turkey, which is disdained in some communities.
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