meat preservation

Meat preservation involves methods to prevent microbial growth and spoilage, extending its freshness and safety. Techniques include refrigeration and freezing to slow bacteria activity, curing with salt or nitrates to draw out moisture and inhibit bacteria, drying by removing moisture, and smoking which adds antimicrobial compounds. Additionally, canning and vacuum sealing create environments that limit oxygen and microbial access. These methods help maintain meat's quality, flavor, and safety over time by controlling the factors that cause decomposition.