In armies worldwide, canned meat is one of the strategic foods thanks to its long-term sustainability and high nutritional value (Barrett & Cardello, 2012; Pograjc et al., 2010). The production of canned food for the Serbian Armed Forces is carried out according to military standards and technical specifications, which define not only the quality of cans, but also the method of labeling, the type and ratio of ingredients, the technological process of the production, and the quality of the final product, such as sensory characteristics and chemical and microbiological parameters. All these parameters keep pace with international food safety standards. The safety of canned meat depends on the heat treatment process, which must destroy the spores of the mesophilic species Clostridium botulinum and the cans' good hermeticity (Nitsch & Vuković, 2006). In addition, the quality of canned meat primarily depends on the quality of raw material (Florowski et al., 2017), but also on conditions and the length of storage (Buculei et al., 2014; Vafaei et al., 2018). Properly performed sterilization and good hermeticity guarantee good sustainability at room temperature over several years. Also, appropriate packaging prevents subsequent contamination of food with microorganisms, as well as other contaminants. In addition to good hermeticity, it is also necessary to prevent metal/ food contacts inside the can and metal/air outside, which is achieved