2. Why Gelatin Forms Inside the Can
Spam is produced to be shelf-stable. During cooking, heat causes collagen proteins in the meat to convert into gelatin. Once sealed and cooled, the gelatin firms up naturally.
This process not only keeps the meat juicy but also provides an additional protective barrier against bacteria and environmental exposure, allowing Spam to remain safe for extended periods without refrigeration.
3. Telling Normal Gelatin Apart From Spoilage
While gelatin itself is normal, certain changes can signal spoilage. If the jelly smells unpleasant, becomes unusually thick, or changes color, caution is advised. Normal jelly should appear clear or slightly amber and have little to no odor.
Cloudiness, greenish tones, or foul smells are warning signs. Bulging or leaking cans are also red flags, as they may indicate bacterial activity. In these cases, the contents should not be eaten.
Continued on next page//
