Question

Canning of meat is generally done in……..

• A. Plain can
• B. Lacquered cans
• C. Glass container
• D. Aluminums cans

Hint:

C-enamel = Corn/Meat (Sulfur foods). R-enamel = Red fruits (Acid foods). Always match the lacquer type to the food's chemistry!

Answer 1

The Correct Option is B

Step 1: Understanding the Question:
The question asks for the type of metal container required for the thermal processing (canning) of meat products to ensure quality and prevent chemical reactions.

Step 2: Detailed Explanation:

• The Sulfur Problem: Meat is extremely high in sulfur-containing amino acids (cysteine, methionine).

• Blackening Reaction: During the high-temperature retorting process, these amino acids release hydrogen sulfide ($H_2S$). In a "Plain" tin can, this $H_2S$ reacts with the iron of the base steel to form Ferrous Sulfide ($FeS$).

• Defect: This results in an unsightly black discoloration on the inner surface of the can and on the surface of the meat, often called "Sulfur Staining" or "Sulfur Blackening."

• The Solution: Lacquered Cans are used. These are tin cans coated with an organic resin. For meat, a specific type of lacquer (like C-enamel or Meat Enamel) is used which contains Zinc Oxide. The $H_2S$ reacts with the Zinc to form Zinc Sulfide, which is white and invisible, thus preventing blackening.

Step 3: Final Answer:
Due to the risk of sulfur staining, meat must be canned in internally lacquered cans.