meat preservation techniques

Meat preservation techniques extend its freshness and safety by slowing bacterial growth. Methods include refrigeration and freezing, which slow decay; curing with salts or nitrates to inhibit bacteria; drying or air-drying to remove moisture; and smoking, which uses heat and chemicals to suppress spoilage organisms. Vacuum sealing removes oxygen, limiting bacteria growth, while canning involves cooking meat in airtight containers. Each method aims to extend shelf life while maintaining flavor and safety by controlling environmental factors like moisture, temperature, and oxygen levels.