Lunch meat

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Lunch meat
A platter of coldcuts
Alternative namesCold cuts, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats, deli meats
Main ingredientsMeat

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray.[1] They can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order.


Regional differences[edit]

Commonwealth countries[edit]

In Commonwealth countries, luncheon meat specifically refers to products that can include mechanically reclaimed meat and offal. In these countries, the terms "cold meats", "cooked meats", "deli meats", or "sliced meats" are used.

Latin America[edit]

In Guatemala, a lunch meat is a traditional dish eaten in November. It is eaten the first and second day of the month to celebrate El día de Todos los Santos (All Saints' Day) and El día de Todos los Difuntos (All Souls' Day). The two types are red and white. In Brazil, lunch meats and treats include olives, spam and mozzarella cheese.

Central Europe[edit]

Canned lunch meat came under investigation in Central Europe after an investigation into the Tulip Food Company, a Danish food processing company known worldwide for their specialization in canned meat. The investigation concluded that Tulip Food Company products do not contain 70% meat as expected (based on country standard). Rather, their products contained 18% pork meat, 39% mechanically separated chicken meat, and 18% mechanically separated pork meat.[2]


In Hong Kong, luncheon meat specifically refers to canned cooked lunch meat, for example Spam.


Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives.[1] As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat.[3]

A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer.[4] Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption.[5] The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.[6]


In 2011, the US Centers for Disease Control and Prevention advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days.[7]

See also[edit]


  1. ^ a b Phil Lempert (27 December 2006). "The 5 things you need to know about deli meats". Today Food. NBC News. Retrieved 17 March 2013.
  2. ^ "Velký test lunchmeatů. Tohle čtení chce silný žaludek". (in Czech). Retrieved 2017-07-20.
  3. ^ Micha, Renata; Michas, Georgios; Mozaffarian, Dariush (2012-12-01). "Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes--an updated review of the evidence". Current Atherosclerosis Reports. 14 (6): 515–524. doi:10.1007/s11883-012-0282-8. ISSN 1534-6242. PMC 3483430. PMID 23001745.
  4. ^ Rohrmann, Sabine; Overvad, Kim; Bueno-de-Mesquita, H. Bas; Jakobsen, Marianne U.; Egeberg, Rikke; Tjønneland, Anne; Nailler, Laura; Boutron-Ruault, Marie-Christine; Clavel-Chapelon, Françoise (2013-01-01). "Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition". BMC Medicine. 11: 63. doi:10.1186/1741-7015-11-63. ISSN 1741-7015. PMC 3599112. PMID 23497300.
  5. ^ Sinha, Rashmi; Cross, Amanda J.; Graubard, Barry I.; Leitzmann, Michael F.; Schatzkin, Arthur (2009-03-23). "Meat intake and mortality: a prospective study of over half a million people". Archives of Internal Medicine. 169 (6): 562–571. doi:10.1001/archinternmed.2009.6. ISSN 1538-3679. PMC 2803089. PMID 19307518.
  6. ^ "Animal foods | World Cancer Research Fund International". Archived from the original on 2015-12-22. Retrieved 2015-12-17.
  7. ^ Weise, Elizabeth (2011-05-04). "CDC: Over 50? Heat cold cuts to 165 degrees to avoid listeria". USA Today. Retrieved 2022-04-13.

External links[edit]

  • Media related to Cold cut at Wikimedia Commons