2. Canning is a thermal processing method of
food preservation in which food contents
are hermetically sealed under the sterile
condition.
 It is suitable for Low acidic foods.

3. In canning, meat or meat products are
subjected to heat treatment to kill spoilage
microorganisms.
The heat treatment is generally given after
packing the products in cans or in retort
pouches.
Some important steps involved in canning
of meat are : Preparation of meat, Can
filling, exhausting & sealing, Thermal
processing, Cooling, Can washing,
Outside lacquering & labeling

4. Preparation of Meat
Can filling
Exhausting & Sealing
Thermal Processing
Cooling
Can Washing
Labelling

5.  The process begins with raw or chilled or
frozen meat.
 Frozen meats are kept for thawing.
 Inedible parts like bones, cartilages and
tendons and excess fat are removed.

6.  After it, the meat is cooked with broth until
the internal temp. reaches 65 ℃ but the
time for cooking depending upon the size
of meat.
 After cooking it is sieved out then larger
pieces of meats are first cut into small
pieces then put into dicing machine.
Dicer cuts the meat into cubical shape
of size 1 inch.

7.  Cans are lacquered with sulphur resistant
epoxy resin before filling.
Processed meat is placed in cans having
head space at least
1
8
th of the can’s height.
A proportionate quantity of broth
containing salt @3% is added to
the meat into the can.

8. 3. EXHAUSTING & SEALING
After filling, the cans are exhausted before
sealing.
Exhausting reduces risk of can blowing and
also creates an anaerobic condition which
prevents the growth of aerobic micro organism.
It is done either by heating or vaccum.During
heating the air in the can is replaced by water
vapour and when the can is cooled down,
vaccum is created by the condensation of the
water vapour.Then the can is sealed
hermatically.

9. 4. THERMAL PROCESSING
After sealing the cans are subjected to
cooking at 65 – 70 C but in commercial
the product is heated at 121 C at 15pound
pressure for 1 Hr.

10. 5. COOLING
 After thermal processing the cans should be
cooled as quickly as possible.
 The inner temperature of the cooled product
should not exceed 38 C which helps in the
evaporation of water remained on the surface
of can.
 Cans should be cooled under pressure to
prevent the deformation of the can.

11. 6. CAN WASHING
The cans may be dirty and greasy after
cooling so they are washed thoroughly with
potable cold water to remove it.

12. 7. LABELLING
The process of canning is end with labelling
which provide information about the product
regarding ingredients used, mfg. date, exp.
Date etc.
Before labelling,Outerside of cans are
lacquered with resin to prevent it from
rusting.