retort food

Calque of Japanese レトルト食品 (retoruto shokuhin), or calque of Korean 레토르트 식품(食品) (retoreuteu sikpum).

retort food (uncountable)

1. (especially Japan, South Korea) Foodstuff that has undergone retort sterilization.
   • 1977, The Oriental Economist‎:

     Shiseido Co., the parent firm, is studying the feasibility of advancing into the "retort food" field for raising the profitability of Shiseido Parlor.

   • 1990, Takashi Kadoya, editor, Food Packaging‎, Academic Press:

     When retort food is heated in the retort, sterilization racks are used to guarantee equal exposure of each container to the heating medium.

   • 2014, Ruri Ito, Mika Fukuoka, Naoko Hamada-Sato, “Innovative food processing technology using ohmic heating and aseptic packaging for meat”, in Meat Science, →DOI:

     There is a strong demand for retort food from consumers as emergency food because of their long shelf life and ease of consumption;

   • 1998 July 30, Soo-Jae Moon, Hye-June Yoon, Jung-Hyun Kim, Yang-Ja Lee, “A Study on the Perception and Consumption Pattern of Convenience Foods by Korean College Students”, in Journal of the Korean Society of Food Culture 한국식생활문화학회지‎:

     Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores.

   • 2005, Yangjai Shin, Development of active packaging for retort food: Application of oxygen scavenger, thesis submitted to Michigan State University: