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  2. Potted meat - Wikipedia

    en.wikipedia.org/wiki/Potted_meat

    Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]

  3. C-ration - Wikipedia

    en.wikipedia.org/wiki/C-ration

    The Reserve Ration was issued during the later part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces (340 g) of bacon or 14 ounces (400 g) of meat (usually canned corned beef), two 8-ounce (230 g) cans of hard bread or hardtack biscuits, a packet of 1.16 ounces (33 g) of pre-ground coffee, a packet of 2.4 ounces (68 g) of ...

  4. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival. Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidization. A major drawback to vacuum packaging, at the consumer level, is that vacuum sealing can ...

  5. How to Tell When Canned Foods Are Still Safe to Eat - AOL

    www.aol.com/finance/tell-canned-foods-still-safe...

    How long does canned meat last? Maya Feller is a registered dietitian nutritionist who says: "According to the USDA, canned meats should be stored in a cool and dry place. Canned meats can keep ...

  6. 7 Canned Foods You Should Never Buy - AOL

    www.aol.com/7-canned-foods-never-buy-120000377.html

    Unlike the fresh brisket corned beef you find at the deli, canned versions often use lower-quality cuts of meat. While the term "corned" might evoke images of sweet corn, it actually refers to the ...

  7. Field ration - Wikipedia

    en.wikipedia.org/wiki/Field_ration

    The contents of a Bundeswehr field ration from 1974. A typical field ration consists of: An entrée or main course, typically full meals consisting of preserved and nonperishable precooked meat, vegetables, legumes, grains, rice, or staple foods; dehydrated soup or broth may also be offered, often in the form of bouillon cubes

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