Canned (Retort Sterilised)
Ingredients are ground, mixed, and filled into cans which are sealed under partial vacuum. The sealed cans are then heated in a retort (pressure cooker) at 115-121°C for a set time to achieve commercial sterility, killing bacteria including Clostridium botulinum. The product is cooked inside the can, so the food retains its moisture (typically 70-85%). Because the can is hermetically sealed before cooking, no chemical preservatives are required for shelf stability. Canned food can use fresh meat as a primary ingredient since there is no need to pre-dry it.
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