Description
Potted meat preserves meat by cooking it in fat at 60–70 °C, gelatinizing collagen and creating a water-immobilizing gel.
Technical
The fat layer acts as an oxygen barrier while heat denatures proteins, reducing water activity below 0.6 and inhibiting bacterial and mold growth. Collagen transforms into gelatin, forming a firm gel that traps water and keeps the meat moist and safe.
Science
Primary Reaction
Collagen denaturation and gelatinization
Sensory Profile
Aroma ()
richsavoryfattymeatyslightly sweetearthyherbaceoustoastednuttycaramelized