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Meat and Protein Advancements in Emergency Food Storage

By Ricky Martin, Sun, January 9 2011

Protein is an important part of our diet and for many people the majority of protein comes from meat, fish, and poultry. Luckily for those preparing for emergencies there have been improvements in protein food storage options in the last few years. In the past people had to can meat such as tuna and chicken but that typically only lasts about 3 years, making it a chore to add meat to food storage solutions.

A better option is Textured Vegetable Protein (TVP), a soy-based meat alternative, that you have probably eaten already but didn’t know it. It’s flavor and consistency is similar to real meat and used by many food establishments in their recipes. Options vary from ham, chicken, beef, bacon, and sausage. Our TVP products have a shelf life of 10 to 20 years, making a tasty and economical addition to your long term food storage, especially for vegetarians needing a little more variety for their protein needs.

Aside from TVP, the most recent advancement in meat food storage is freeze-drying meat. While a little more costly, the freeze dried meats taste superior and provide superior nutritional content than the alternatives. Selection varies from diced beef, chicken, turkey and ham to ground beef and is included in a lot of the entrée meals by Saratoga Farms Premium Selections and Mountain House. Like all freeze dried options they last 20-30 years.

So if you think you may tire from eating eggs and beans when the time comes to use your food storage check out these protein rich options!

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