Meat processing techniques

Meat processing techniques involve various methods to prepare meat for consumption and preservation. Common techniques include curing, which uses salt or chemicals to extend shelf life and enhance flavor; smoking, which infuses meat with smoke for taste and preservation; and fermentation, where bacteria help in flavor development and preservation. Other methods include freezing and canning, which prevent spoilage. Additionally, meat can be ground, cut, or shaped into products like sausages and patties, improving versatility and convenience for consumers. These processes ensure food safety, enhance flavors, and provide a variety of meat products in the market.