Most canned foods are cooked in the can itself during the canning process (this kills bacteria). They’re also filled with some kind of moisture and preservatives, and vacuum sealed. Then shipped and left on a shelf for who knows how long.
Basically the smell is the same as normal chicken/meat, but it’s super concentrated from being sealed up in a tiny container with no breathing room for so long. That pushes it over the limit from being a pleasant smell to an overpowering and unpleasant one.
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