Lunch meat in the context of "Shelf life"

A wrap is a culinary dish made with a soft flatbread rolled around a filling.

The usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch dressing or honey mustard.

Processed meat is considered to be any meat that has been modified in order to either improve its taste or to extend its shelf life. Methods of meat processing include salting, curing, fermentation, smoking, and the addition of chemical preservatives. Processed meat is frequently made from pork or beef, but also poultry and others. It can contain meat by-products such as blood. Processed meat products include bacon, ham, sausages, salami, corned beef, jerky, hot dogs, lunch meat, canned meat, chicken nuggets, and meat-based sauces. Meat processing includes all the processes that change fresh meat, with the exception of simple mechanical processes such as cutting, grinding or mixing.

Meat processing began as soon as people realized that cooking and salting helps to preserve fresh meat. It is not known when this took place; however, the process of salting and sun-drying was recorded in Ancient Egypt, while using ice and snow is credited to early Romans, and canning was developed by Nicolas Appert who in 1810 received a prize for his invention from the French government. Medical health organizations advise people to limit processed meat consumption as it increases risk of some forms of cancer, cardiovascular disease, and Alzheimer's disease.

Offal (/ˈɒfəl, ˈɔːfəl/), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. Offal may also refer to the by-products of milled grains, such as corn or wheat.

Some cultures strongly consider offal consumption to be taboo, while others use it as part of their everyday food, such as lunch meats, or, in many instances, as delicacies. Certain offal dishes—including foie gras and pâté—are often regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitterlings, and Mexican menudo. Intestines are traditionally used as casing for sausages.

A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.

Traditionally, snacks are prepared from a number of ingredients commonly available at home without a great deal of preparation. Often cold cuts, fruits, leftovers, nuts, and sweets are used as snacks. With the spread of convenience stores, packaged snack foods became a significantly profitable business.