Gourmet canned meat products or ready-made meals are usually sterilized because this is a way of ensuring the total elimination of possible microorganisms and spores. There are also refrigerated canned foods or ready-made meals prepared with meat, in which pasteurization has been chosen.

In this section we will focus on the aspects to be taken into account when sterilizing and/or pasteurizing any gourmet canned food or ready-made meal that contains meat.

Meat, an important source of proteins, fats and minerals

Meat is the soft part, mainly muscular, of an animal. It is a food rich in:

Proteins

Meat contains a large amount of proteins of high biological value, from 16 to 23% of the nutritional value of food.

Vitamins

Meat is rich in B complex vitamins (B1, B2, B3, B5, B6 and B12). Certain fatty cuts and organ meats also provide us with fat-soluble vitamins, especially vitamin A.

Minerals

Meat provides us with the necessary minerals for our organism, such as iron and phosphorus. Although it is true that, depending on the breed of an animal and its cut, the minerals and their percentage may vary.

Meat consumption

The Food and Agriculture Organization of the United Nations (FAO) reported in one of its studies conducted in 2018 that in the European Union, on average, just over 76 kilograms of meat are consumed each year. Likewise, FAO foresees that world meat production will double by 2050 and developing countries will experience the greatest growth.

According to the decalogue of Fundación Dieta Mediterránea, red meat should be consumed in moderation and, if possible, as part of stews and other recipes. Processed meats should be consumed in small quantities and as ingredients in snacks and meals.

Excessive consumption of animal fats is harmful to health. Therefore, meat consumption is recommended in small amounts, preferably lean cuts and as part of dishes based on vegetables and cereals.

Types of meat

Meat is classified into two groups, according to its color, which depends on the amount of myoglobin and hemoglobin in animal muscles.

Red meat

Properties of red meat

Red meat contains Vitamin B12 (Cobalamin), a nutrient that is very scarce in vegetable foods, Vitamin B3 (Niacin), high quality Heme Iron, which is better absorbed by the body, Selenium, Vitamin B6 and Zinc.

Beef meat is rich in protein and phosphorus. Pork meat is rich in Omega 3. Bull meat contains high levels of zinc, vitamins B6, B3 and B12, phosphorus and iron. Ox meat is rich in phosphorus, potassium and magnesium. Duck and goose meats contain high levels of iron and phosphorus.

White meat

Properties of white meat

White meat has a low level of saturated fats, contains easily digestible proteins, unsaturated lipids, minerals such as iron, zinc, copper and B vitamins.

Compared to red meat, white meat contains less myoglobin and hemoglobin. We can highlight that this type of meat is less juicy and has less iron, however, the proteins it provides are of higher biological value.

For all these reasons, it is associated with a lower risk of obesity, cardiovascular disease and type 2 diabetes.

Canned foods and ready-made meals with meat

All meat products that have been cooked must undergo a preservation process prior to marketing, such as pasteurization and/or sterilization.

On the other hand, foods such as dried meat, cured hams or dried sausages do not need to be pasteurized or sterilized.

Among the most common canned foods and ready-made meals with meat, we can find:

How to produce canned foods with meat

To produce canned foods with meat, it is essential to use thermal processes. These processes, such as pasteurization or sterilization in a food autoclave, eliminate microorganisms and extend the shelf life of products.

An autoclave not only sterilizes but also cooks the food. For example, when preserving stews, it is better not to cook the meat completely and let it finish its cooking process in the autoclave. On the other hand, Frankfurter-type sausages can be cooked directly in this device.

Pasteurized foods, especially meals prepared with meat, should be kept refrigerated. Breaking the cold chain after pasteurization may favor the proliferation of microorganisms.

In the case of cooking meats prior to packaging, it is recommended to pass them through the blast chiller afterwards to allow a rapid drop of temperature and thus limit the margin for microorganisms to multiply, or to sterilize the meat after cooking.

Sterilization of canned meat

It is recommended to sterilize canned foods and ready-made meals prepared with meat to eliminate microorganisms and prolong their best-before date. This is particularly important because these products usually have a pH greater than 4.5, which facilitate the multiplication of microorganisms.

There are refrigerated meat dishes on the market that have been pasteurized, which is a gentler heat treatment. These foods should be stored at 2-4ºC and last up to three months if the cold chain is properly maintained.

Pasteurized products require greater attention and precautions, since breaking the cold chain can help the proliferation of microorganisms.

Sterilized products, on the other hand, are considered to be completely microbiologically safe and have no expiration date, so many manufacturers simply indicate the best-before date.

pH of canned meat

The acidity level of foods, known as pH, is a factor that determines the growth of different types of pathogens in a canned food or ready-made meal. This factor determines the time and temperature to which our canned food must be exposed in order to sterilize/pasteurize it correctly.

The pH of canned meat is usually higher than 4.5, which corresponds to the critical limit. In general, the pH range of canned meats is around a pH of 5-6, and some of them can even have a pH close to a neutral point.

Main pH values of cooked meat

pH 4.5 – 5.5	pH 5.5 – 7.0
Sausages in brine	Meatballs	Tripe
Beef in sauce	Poultry	Ham
	Pork sausage	Loin with truffles
	Pâtés	Lunch
	Beef	Bologna

F₀ - P₀ values for meat sterilization

The thermal values F₀ and P₀ determine the appropriate time and temperature to sterilize or pasteurize a food, minimizing changes in flavor and nutritional values.

F₀ is the sterilization value because a temperature above 100°C is used. P₀ refers to pasteurization, when the temperature used is below 100ºC.

F₀ and P₀ values may vary depending on the product and its ingredients. It is essential to measure the pH of each product and carry out controls to determine the most appropriate F₀ – P₀ values. For example, for previously cooked meats, an F₀ of 6-8 is suitable for sterilizing meats such as mixed sausages, cold cuts and other canned products. Pasteurized preserves, such as ready-to-eat dishes, are treated at less than 100ºC and should be refrigerated to avoid spore germination.

Common problems in meat sterilization

The greatest challenge when preparing any meat product lies in the existence of possible microorganisms present in meats, which may be:

The most common bacteria that proliferate in meats can be both spoilage and pathogenic bacteria.

The main pathogenic bacteria are Salmonella, Campylobacter, Escherichia coli, Clostridium perfringens, Bacillus, Clostridium botulinum, Yersinia enterocolitica and Listeria monocytogenes. All of them cause foodborne diseases. Regarding spoilage bacteria, we can find Pseudomonas, Streptococcus, Micrococcus and Flavobacterium. These bacteria are considered to be responsible for modifying the organoleptic characteristics of products.

In order to eliminate these microorganisms, the best option is to sterilize canned meats. This is the only way to ensure that our products are free of all bacteria. However, although meat sterilization is effective to eradicate microorganisms, it may result in some changes regarding smell, taste, color and texture of foods.

For this reason, it is often recommended to produce stable preserves. This means that, in order not to expose foods to such abrasive sterilization processes, other methods are used, such as nitrite, lowering water activity or lowering the pH, although the latter could affect the stability of meat proteins. In this way, food safety is maintained without drastically changing product characteristics.

Recommended containers for canned meat sterilization

The most recommended containers for canned meat sterilization are the rigid ones, such as cans or glass jars. These containers maintain their shape during preparation and heat treatment. Trays are also often used to package meat-based ready meals.

Meat sterilization with TERRA Food-Tech^® autoclaves

The various features of TERRA Food-Tech^® autoclaves for meat sterilization turn a small piece of equipment into a great production partner that is cost-efficient, fast and versatile.

Adjustable F₀ - P₀

Accurately pasteurizes or sterilizes using F₀ and P₀ values

Rapid cooling

Rapid cooling through water shower to avoid product overcooking

Adjustable back pressure

Programmable back pressure value according to container type

Traceability for auditing

Manage and record the process from start to finish with our software

Accurate control

Continuous monitoring of processes thanks to the heart probe

Protection

Excellent security measures for users and their products

Success stories of canned foods and ready-made meals with meat

On the market we can find many types of canned meat and ready-made meals based on meat. From pates to stews, meatballs, sausages, etc. Behind each one of these products there is a story, a manufacturing process, a period of trial and error, etc. In our success stories we give you the opportunity to know these experiences personally.

CuorMio®

Canned food production for dogs and cats

Pibernat

Preparation of preserves made from meat, fish, sauces and sauteed foods

Tilberedt

Preparation of stews, vegetarian dishes and canned sweets

Mallart Artisan Butchers

Manufacture of canned sausages and patés

Hundebar

Canned food for cats and dogs

Looking to learn more about TERRA Food-Tech^® autoclaves for sterilizing gourmet meat preserves? Contact our experts today

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