How is meat preserved and why?

There are several methods of preserving meat, each with its own advantages and disadvantages. Some of the most common methods include:

1. Refrigeration: This is the most common method of preserving meat, and it works by slowing down the growth of bacteria. Meat can be refrigerated for a few days, but it will eventually spoil.

2. Freezing: Freezing is a more effective way to preserve meat, and it can keep meat fresh for several months. However, freezing can also damage the texture of meat, making it tougher.

3. Curing: Curing is a process that involves salting and smoking meat. This process removes moisture from the meat, making it difficult for bacteria to grow. Cured meat can be stored for several weeks or months.

4. Drying: Drying is a process that involves removing moisture from meat by exposing it to air or heat. This process can be used to preserve meat for several months.

5. Canning: Canning is a process that involves heating meat in a sealed container to kill bacteria. Canned meat can be stored for several years.

6. Vacuum sealing: Vacuum sealing is a process that involves removing air from a package of meat before sealing it. This process helps to prevent bacteria from growing and can keep meat fresh for several weeks.

7. Irradiation: Irradiation is a process that involves exposing meat to ionizing radiation. This process kills bacteria and can extend the shelf life of meat by several weeks or months.

Meat is preserved to prevent spoilage and to extend its shelf life. Spoilage is the process by which meat becomes unsafe to eat due to the growth of bacteria. Bacteria can grow on meat when it is exposed to air, moisture, and heat. Preserving meat helps to slow down or prevent the growth of bacteria, making it safe to eat for a longer period of time.