meat.
This gelatin helps keep the meat moist and flavorful during its long shelf life, ensuring that when you open a can, the Spam is as tasty as intended.
Why Spam Forms a Natural Gelatin in the Can
The process of cooking and canning Spam is designed to create a shelf-stable product. During production, the pork and ham mixture is cooked thoroughly, which causes the collagen proteins in the meat to break down. Collagen is a protein that, when heated, converts into gelatin, a process well understood in culinary science.
