meat preservation
Keeping flesh edible
Meat preservation refers to techniques that prevent spoilage and extend the edibility of animal flesh.
Methods include salting, smoking, curing, drying, freezing, canning, and refrigeration.
Before modern refrigeration, preserved meats like jerky, bacon, and salt pork were dietary staples, especially for travelers and sailors: The expedition packed enough preserved meat for six months.
- chillingCausing fear or cold
- saltingApplying sodium chloride
- corned beefBrined, cured brisket
- food safetyIllness prevention through handling
- freezingExtremely cold
curing · charcuterie · pemmican · dry aging · microorganism · vacuum sealing · canned goods · nitrites · jerky · cold chain logistics · shelf life · dehydration · confit · sun drying · starter cultures · irradiation · refrigeration · ice box
- meatbeef, pork, chicken, steak, bacon
- meat traditionsbarbecue, charcuterie, curing, smoking, dry aging
- Freezingfreezing, flash freezing, deep freezing, quick freeze, blast freezing
- nomadic lifenomads, yurt, wanderers, tent, Bedouins
- vacuum sealingvacuum sealer, vacuum bags, vacuum bag, food saver, heat seal
- Food Microbiologybacterial growth, microbial growth, spoilage, pathogens, pathogen
meat preservationputrefaction
Bacterial breakdown of tissue
decomposition · rotting · decay · food waste · spoiled meat
meat preservationspoiled meat
Decomposed animal tissue
rotten meat · tainted meat · contaminated meat · bacterial growth · food poisoning