Canning subjects meat products to sufficient heating to control pathogenic and spoilage microorganisms.

Question

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Canning involves heating the contents of the can to high temperatures, generally above 240°F (116°C), to kill any pathogenic and spoilage microorganisms present in the food. This process is called "commercial sterilization" and is essential for ensuring the safety and shelf-stability of canned meat products.

Canning Subjects Meat Products to Sufficient Heating to Control Pathogenic