University Auburn - Animal Sciences
Chapter 15 in Processed Meats
Canning
ANSC 4700 Meat Processing
Auburn University - Animal Sciences
Canning
Purpose: to provide safe products that have desirable flavor, texture, and appearance. May be sterilized so that no microbes exist or are rendered dormant
Products generally reach 225oF, or 215 oF with added salt and/or nitrite Changes physical and chemical properties of the product One can from each retort must be incubated at 95 oF for a minimum of 10 to 30 days Spoilage is noted by distortion of the end of the can Microbes may cause changes in flavor even though they are destroyed
Auburn University - Animal Sciences
Canning
May be pasteurized
Heating products to at least 150 oF Should be refrigerated May last for up to 2 years Extended shelf life with addition of salt and nitrite
In 1993 an estimated 1.0 billion lb. of meat and meat products were canned. Although previously decreasing, recently has been increasing Majority of the canned products are produced by only a few processors
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Canning
CANS
Square and Pullman Base
Mostly for pasteurized meats Usually in dimensions convenient for slicing for sandwiches
Pear shaped
Used for pasteurized hams and picnics Range in size from a miniature base to a No. 1, No. 2, and No. 4 base
Canning
CANS
Round sanitary
Cylindrical cans mostly used for chili, stews, hashes, etc. Range in size from a 208 x 108 to a No. 10
Drawn aluminum
Used for Vienna sausage, potted meat and meat spreads
Oblong
Sterile canned luncheon meats
Canning
CANS
Sizes
3-4 digit numbers indicating the size of the can The last 2 digits indicate 16ths of an inch The first 1-2 digits indicate whole inches
411 = 4 11/16 708 inch = 7 8/16 inch = 7 ich
Dimensions
Round sanitary = Diameter x height
208 x 109 = 2 in diameter x 1 9/16 in high
Luncheon meat and pear = length x width x height
202 x 314 x 304 = 2 1/8 long x 3 7/8 in wide x 3 in high
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Auburn University - Animal Sciences
Canning
Cans are usually made of steel coated with a very thin layer of tin Include either an acid-resistant or a sulfurresistant coating
Meat products usually require a releasing agent May be made of nylon/surlyn - uncanned canned hams
Auburn University - Animal Sciences
Canning
RETORTS
Nonagitating retorts
Large cooker May be either horizontal or vertical Crates or trucks are used to place cans in cooker
Continuous agitating retorts
Agitation allows shorter cooking time due to the increase in heat transfer Used for Vienna sausage and potted meats
Hydrostatic retorts
Temperature of water varies from 60 to 260 oF Controlled by pressure
Auburn University - Animal Sciences
Canning retort
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Auburn University - Animal Sciences
Canning
PASTEURIZED CANNED PRODUCTS
Generally hams and picnics Prod...