Description
Potted meat is a preserved meat product cooked in a sealed pot under a fat layer to inhibit spoilage.
Technical
The process relies on the slow hydrolysis of collagen into gelatin at 100–110 °C, which stabilizes the meat matrix and retains moisture. The low temperature limits Maillard browning, while the fat layer forms an oxygen‑impermeable barrier that prevents aerobic spoilage and mold growth.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
richmeatyfattysavorysubtleearthyumamiherbalspicedcaramelized