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Semi-moist foods Most semi-moist foods are manufactured in a manner similar to dry foods, with a few changes. The product is formulated, mixed, and passed through an extruder just like dry food. When semi-moist foods are produced, the extruders are configured at a lower temperature and pressure than dry foods. When the product leaves the extruder it is not dried, but instead, goes through low-agitation coating drums where water, humectants (chemicals that help to maintain moisture), and acids are added. After leaving the coating drums, the food then goes into a refrigerated cooler to set the structure so it will maintain a higher moisture content and spongy texture. Semi-moist foods are higher in moisture (25-35%) than dry foods (approximately 10%) and are therefore more likely to experience spoilage from mold and bacteria. The high moisture content also makes semi-moist foods susceptible to moisture loss and a deterioration of texture. To combat these problems, semi-moist foods are formulated with mold and bacterial inhibitors and packaged in special moisture-proof bags. Canned foods The process of canning foods was first developed in 1809 for use by the French Army. Since then, the process has made many improvements to improve quality, but the basic principles remain the same. Sealing a food product in a can and then heat-sterilizing it continues to be one of the most common and affordable ways of preserving food products for both people and animals. Raw ingredients and grinding Most canned foods contain a high level of meat products as their base. Fresh and frozen meat and meat by-products arrive in frozen or refrigerated truck loads. The meat product is ground into small pieces and then carefully weighed and added to a batch mix that also includes vitamins, minerals, and sometimes grains. Mixer/cooker After the ingredients are combined, they go into the mixer where they are thoroughly blended. While the product is being mixed, the temperature is increased so that the starch in the food begins to gelatinize and the protein begins to denature, which improves texture and flavor. Foods that contain carbohydrates generally require a higher temperature to fully cook the starch. Once the product has been properly cooked, it then moves on to the canning process. Filling and sealing While the cooked mixture is still hot, the product moves into the filler/seamer machine. This machine fills, places the lids on, and seams from 300 to 600 cans a minute. Steam is blown over the top of the filled can as the lid is applied to maintain the heat, so that when the can cools, it will be vacuum-sealed to help prevent spoilage. Sterilizing Once the cans are filled and sealed, they move into the sterilizer where they are heated to temperatures of 121 Celsius for at least three minutes to ensure that the dangerous bacteria are killed. The bacteria that are of the highest concern are the Clostridium botulinum bacteria which are destroyed at temperatures above 116 Celsius. Once the cans have been properly sterilized, they are cooled, labeled, and ready for sale. Summary Understanding the manufacturing process of commercial pet foods can help pet owners choose the best type of food for their pet. Once owners choose the type of food they want to feed, they can pick a quality manufacturer and then closely examine the product line and the individual ingredients to determine the most nutritious and palatable food for their pet. While the manufacture of pet food can seem complex, it is actually very similar to the way human food is manufactured. Reputable manufacturers go to great lengths to provide a consistent, nutritious product that meets all of a pet's nutritional needs.