Canned and Frozen Meat Key Terms

Learn some basic terms associated with canned and frozen meat

Canned and frozen meat are staples of the American diet. From making a quick beef sandwich for lunch to defrosting frozen chicken breasts for dinner, it seems as if these products fill up pantries and freezers. Because this is such a part of the American diet, it pays to familiarize yourself with some key terms that you might come across when purchasing or using canned or frozen meat in your business.

 

Shelf stable

Shelf stable means that meat that would ordinarily require refrigeration has been processed and sealed in a can and can be kept at room temperature safely for an indefinite period.
Try: See this definition by the Food and Drug Administration. Also see this page by the Agricutlural Utilzation Research Institute. A full brochure is available in a PDF file.

Hot pack

Hot pack is the process of cooking meat until it is about two-thirds cooked. At that point it's ready to be placed in the can for sealing.
Try: View  University of Florida for more information on this process.

Spoilage

Spoilage of meat that has been canned occurs when it has not been properly processed, when it has been contaminated by various heat-resistant microorganisms or when the can is faulty or damaged.
Try: The North Dakota State University gives a good explanation of spoilage.

Flash freezing

Flash freezing refers to freezing a piece of meat by placing it in cryogenic (very low) temperatures. This process is said to keep the piece of meat in its freshest state. Chicken parts and hamburger patties are sometimes individually flash frozen to make it easier to separate individual portions without thawing a full package.
Try: Visit  Taste of Texas; it uses flash freezing on its beef products. Horizon Foods also offers a discussion of flash freezing.

Raw pack

Raw pack is the process of placing uncooked meat into cans or jars for processing. This process is suitable only for meat parts or cubes; ground meats and broths must be cooked before canning.
Try: Canning USA has more in-depth information on this process. Also see this definition by The University of Missouri.

Freezer burn

Freezer burn in meat occurs when the food has not been sealed properly before freezing and oxidation or dehydration has occurred.
Try: Check out The Library of Congress. View WiseGeek for more information and how to prevent freezer burn.

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