Explore: Meat Preservation

Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of

the traditional production of kimchi. Sometimes meat is buried under conditions that cause preservation. If buried on hot coals or ashes, the heat can

slaughtered for food. The meat-packing industry grew with the construction of railroads and methods of refrigeration for meat preservation. Railroads made possible

the animal involved. Without preservation, bacteria and fungi decompose and spoil unprocessed meat within hours or days. Meat is edible raw, but it is mostly

Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with

antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue

Fermented meat is an important preservation process which has evolved for meat but is rarely used alone. A particularly common form of fermented meat product

riˈjɛt/, also UK: /ˈriːjɛt/, French: [ʁijɛt]) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly

salted for long term preservation in a barrel. People in the 14th century could also put salt on vegetables for taste. Salted meat was a staple of the

Meat science is the study of meat, including its production, preparation and preservation. Some meat scientists are studying methods of producing artificial