What is luncheon meat?

Luncheon meat is a type of delicacy. Most times, the meat comes preserved or precooked. The meat could be sliced and then dished as either a hot or a cold meal. Usually, consumers purchase the luncheon meat in a tin or a vacuum container. Some people love to mix it with salad, while some roll it into sausages, bread, etc., it all depends on one's preference.

Statistics report that every second, the Philippines and 44 other countries consume at least 13 various luncheon meat types. Filipinos have further professed to the fact that this sumptuous meat was part of their daily diet while growing. They eat the potted meat baked, fried, braised, baked, or even uncooked!

Historically, luncheon meat was first called SPAM. The name SPAM was given to the meat by its first manufacturer- Hormel foods. The name SPAM became a household name where it was mentioned on an average of 130 times a day. This was where the term "spam mail," given to an unsolicited/incessant email, was coined. Because it was not necessary to cook or refrigerate it before eating, it came in handy during world war II.

With the meat being mixable with almost any kind of food and its long shelf life, it became the soldiers' favorite food during the war.

Luncheon has several other names such as cold cut, deli meats, potted meat, butcher's revenge, sliced meats, and so on.

Cultural Preferences: How do they differ?

Each country has its precepts and culture. Since luncheon meat comes from meat, different countries use different kinds of meat, with pork meat being the most prevalent meat used. While some country consumes the deli meat every day, some only eat deli meat on festive occasions.

Below is what I am talking about:

Latin America

In a country like Guatemala, luncheon meat is a traditional meal eaten on some particular festivals like El dia de Todos Los Santos (Translated as All Saints' Day) and El dia de Todos Los Difuntos (Interpreted as All Souls' Day).

They eat the meal on the first and second day of November (the festival period).

Olives, mozzarella cheese, and spam are some of the luncheon meat cuisine commonly found in Brazil.

Central Europe

The people of central Europe love to have their lunch meat sandwiched between bread or rolled into sausage.

Each country in central Europe has its traditional sausage and meat. They use it to make luncheon meat.

Like in Austria and Germany, Fleischkase and leberkase are popular cold cuts. The liver is the meat used.

Asia            

Since the American soldiers left the Philippines after the world war, the food has been a favorite meal for the Filipinos.

In Asia, South-Korea is the largest consumer of luncheon meat; in fact, the Koreans offer luncheon meat as a lunar new year gift to their family and friends.

While the Koreans love to have their luncheon meat in their soup, Filipinos love to have it over their rice balls.

What are the various types of luncheon meat? Is spam different from luncheon meat?

Pork, turkey, beef, and other meats are vital ingredients used in luncheon meat production. These ingredients differentiate one type of deli meat over the other; they give the deli meat different flavors and tastes.

Some of the types of luncheon meat include:

Chicken breast luncheon meat:

This type of cold cut is made from chicken; the luncheon meat obtained from the chicken can be fried, smoked, roasted, or baked. 

Though the deli meat is eaten hot, it could also serve as cold meat. The meal is low in calories; it could last as long as four years in storage provided it is kept in a dry room at 20-25 Celsius.

Corned beef:

Corned beef is popular lunch meat found in various parts of the world; brisket is another name for the beef. The meat is here is beef.

This luncheon meat gained popularity during the days when little or no people own a fridge; this is why it was cured or preserved with salt.

The corn in the word ‘corn beef’ stems from the fact that the meat is preserved with a load (corns) of salt.

Even now that many people own a fridge, corned beef is still widely used. In several countries, hash (a combination of corned beef and potatoes) is served as breakfast.

Freeze a cooked corned beef for 60-90 days; you can refrigerate it for 3-4 days without it spoiling.

Bologna:

From the name, it is glaring that the luncheon meat name originated from Bologna, Italy. Surprisingly, the natives do not order bologna themselves.

This deli meat is an alternative to many other types of luncheon meat due to its affordability; it is not expensive. Most people refer to it as a ‘mystery meat’ because of the unknown source of the meat.

 Contrary to this, the meat is obtained from pork or beef; some butchers combine the two. Regardless of the flesh used, it must be well-grounded and powdered into a smooth paste.

The Italian butchers make bologna into sausage roll by fortifying the meat scraps with spices like salts, onions, etc. 

The resulting product is rolled into a casing obtained from an animal intestine. This variety of bologna is called mortadella.

If a bologna tin has been left open, it can last up to 5 days if properly refrigerated. Do not eat if it has been left open at room temperature for more than 120 minutes. 

Ham:

Ham is a common household luncheon meat; pork is the meat here. The hind leg of a hog is the pork meat source, which will have repeatedly been cured or preserved by salting or through smoking.

Ham’s meat is not limited to pork alone; chicken ham is also possible. It can be preserved or cured in the same way as the traditional ham.

Ham comes in different flavors, depending on the country; some include serrano ham and prosciutto ham. They are Spanish and Italian varieties, respectively.

Suppose the ham is fresh, unpreserved, or uncooked, refrigerate it for an average of 4 days. For the preserved but cooked ham, refrigerate it for 3-4days. 

Other luncheon meats include salami, Dutch loaf, etc.

Now, there is really no difference between spam and luncheon meat. Just as corned beef is a variety of luncheon meat, so is spam. Besides spam is a brand name for a certain type of luncheon meat. 

Is it advisable to eat uncooked luncheon meat?

Though luncheon meat comes as pre-cooked, smoked, or roasted, eating an uncooked luncheon poses no health threat. The flesh contains nitrites; these chemicals kill all the germs that might be present in the meat.

What are the nutritional benefits that come with the consumption of luncheon meat?

The meat contains the appropriate nutrients, which will aid the proper functioning of the body. For instance, 10dekagram of luncheon meat can supply 16% of the total energy needed in a day.

Ten dekagrams of luncheon meat on consumption give a 0.11dekagram of fat, a 1.44 dekagram of protein, a 0.29 dekagram of protein, and 5.25 dekagrams of water.

It is also rich in cholesterol, which is useful in helping young people build their bodies. It has a sufficient amount of various vitamins required to boost the immune system.

The meat is free of fiber or fat; this makes it suitable for you, provided it is eaten in the right quantity.

It also supplies the body with 52.5% of water and 29% of protein of the total daily need.

How to preserve and store luncheon meat

The way you preserve your lunch meat will determine how long it will last; it also determines if it will lose or retain its taste. The safety of the luncheon meat is directly related to its preservation.

While some refrigerate their luncheon meat, others freeze theirs. According to the USDA food and safety inspection service, opened luncheon meat tin can stay fresh for 3-5days if refrigerated.

If you are on a journey, load the deli meat in a cooler packed with ice and then move it straight to the fridge once you reach home.

It is would also be great if you refrigerate at a temperature of about 40 degrees Fahrenheit, as this slows the replication of micro-organisms.

When kept in the fridge, ensure that the meat is well wrapped, reducing its chances of absorbing odor or being contaminated. 

The uncooked and cooked luncheon meat forms should not be preserved in the same container. USDA food and safety inspection service advises that deli meat has to be frozen for 30-60 days. Before use, ensure that the meat is defrosted. It is best not to refreeze afterward.

Lastly, USDA food and safety inspection recommend that luncheon meat should be refrigerated at most 120 minutes after purchase.

What are the health implications of consuming luncheon meat?

Though the meat has the necessary nutrients, it also has its downsides. 

A research carried out analyzed the sodium and fat content of luncheon meat. It was on the high side. 

Excessive consumption of sodium is a risk factor for hypertension. Also, frequent intake of fat could lead to obesity and other health challenges.

The International Agency of research on cancer (IARC) classified luncheon meat as a substance that can cause cancer; it was put in group 1.

According to JAMA internal medicine, for every 50g of luncheon meat consumed, it raises the chances of one developing colorectal cancer by 18%. The reason for this is due to its high nitrites content.

Mere consumption of 4 slices of bacon in a week could increase one's chances of coming down with a cardiovascular-related disease. Hence, it is advisable to consume this meal healthily.

What foods serve well with luncheon meat?

Several foods go well with luncheon. Here are some of the recipes you can make with luncheon meat:

• Baked beans and luncheon meat
• French toast sandwiched with luncheon taste
• Luncheon meat wrapped with cheese
• Luncheon meat swapped with carbonara
• Kimchi rice garnished with spam

Which is better: frying or cooking?

Both are cool actually, but frying brings out the taste better; it also extends the meat's life span compared to the cooked one.

What should be considered before buying a luncheon meat?

Though luncheon meat has its health risks, doing due diligence can help lessen the odds. Below are some of the things you need to check out before buying lunch meat:

• Buy directly from the counter:

Do not buy pre-packaged meat; most of them contain preservatives that are injurious to one's health. 

The chances of buying fresh luncheon meats are high when you buy directly from the counter. You must know that cheap deli meat is stuck with a lot of fillers and preservatives.

• Check the sodium content: 

Whenever you want to buy lunch meat, go for the one with low sodium content.

 Also, check the sugar content; if you are watching your weight, it is better to go for the one with little or no sugar.

  Compared to other luncheon meats, roast beef, chicken beat, and turkey are cool options to go for.

• Check the expiry date
• Check the label to know if it is organic:

When the label says it is organic, it means it was processed free of antibiotics, additives, and the likes.

• Check if it has sodium phosphate:

This ingredient is used to thicken the meat. This ingredient alone has been said to cause kidney issues. That is why you should always buy freshly cut luncheon meat.

As the saying goes," too much of everything is not good..." ensure you don't eat lunch meat too often. If you are pregnant, it is better to avoid it.

How to spot unhealthy and harmful luncheon meat

Spotting bad or unhealthy luncheon meat does not require getting a special skill; it just requires you to put your five sense organs to work. These are some little things you can be on the look for:

•  The color: 

The color is like the first thing to check when you are about to purchase one. If you notice some brown or yellow patch on the lunch meat, it is an indicator that that meat is not healthy for eating.

• The odor: 

 Do not buy the deli meat if you perceive any foul smell.

• Touch:

Run your fingers through the lunch meat; if it is hard or sticky, that might signify that the meat has spoilt.

How much does luncheon meat costs in the Philippines?

The cost of luncheon meat is dependent on the type of meat used, the packaging materials, the brand, quantity, and some other factors.

In 2015, in the Philippines, the prices of imported lunch meats increased by 40%. The increase in the import duties paid to the government was said to be the cause.

Depending on the factors mentioned above, the prices range from ₱120 to ₱400. Luncheon meat like chicken luncheon meat costs as low as  ₱149 while, canned beef tomatoes (550g) go for  ₱279.

Luncheon meat is a delicious meal; in fact, it goes well with other foods, but it is advisable to apply caution on the frequency of consumption.