Meat Preservation

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Meat Preservation is one ancient and important part of the art of food preservation in general, a topic also discussed under canning, drying, freezing, pickle, refrigeration, salting, sealing, and smoking foods.

Raw meat putrefies because it is an ideal food for micro-organisms. bacteria and mould spores are easily introduced during processing, and they metabolize the surface of the meat, discolouring it and producing breakdown products with a foul smell. Storage processes are designed to inhibit this. Several methods are employed. They depend on controlling temperature, excluding oxygen, salting, and dehydration.