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Curing and smoking. Meat curing and smoking are two of the oldest methods of meat preservation. They not only improve the safety and shelf life of meat products but also enhance the colour and flavour. Smoking of meat decreases the available moisture on the surface of meat products, preventing microbial growth and spoilage. Meat curing, as commonly performed in products such as ham or sausage, involves the addition of mixtures containing salt, nitrite, and other preservations.
The second most common method of meat preservation is canning.
When the meat is thawed, the spoilage continues where it left off.
Meat should be stored at temperatures that are as cold as possible.
Meat curing and smoking are two of the oldest methods of meat preservation.
