Packaging Of Fresh And Processed Meat

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Sterilization or Pressure Canning ÑMeat must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria such as C.botulinum spores that might be present. ÑTo destroy C.Botulinum spores, low-acid foods , must be processed at temperatures higher than the boiling point of water. ÑThis can only be achieved by surrounding the jars of food with pure steam under pressure, using a steam pressure canner with atleast 15-20 liters capacity.

Pressure Canner ÑA pressure canner has a dial gauge or weighed gauge. Pressure is created as water boils and is converted to steam in a closed vessel. Ñ Pressure : 10 psi ÑTemperature: 115.5 degree Celsius

Packaging Methods ÑMeat can be packed either hot or raw. ÑThe hot pack method is recommended for most meats, as it consistently yeilds a safe, high quality product. ÑThe raw pack method is an option for only larger pieces of meat. ÑTo pack hot, prepare broth and cook meat to 66 degree celcius. Pack hot into clean, hot canning jars, and cover with boiling broth leaving proper headspace. ÑTo pack raw, place larger pieces of meat loosely into jars, leaving proper headspace. No liquid is added, since juices form during processing.

ÑContainers for heat-preserved food must be hermetically sealed and airtight to a
 
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ÑTinplate consists of steel plate which is  

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aj for protection and coverage of the seam. ÑThe use of lead soldered food cans was stopped decades ago. ÑHence the risk of poisonous lead entering canned food no longer exists.

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