The meat preservation has a positive effect on economy due to it prolongs the shelf life of the meat and also
improves the public health due to inhibition the growth of the microorganisms. In the meat preservation
methods, there are different methods that are being used for the meat preservation. Since the peoples started
to utilize the meat, they started to preserve the meat for the later uses. The means of the meat preservation
that are used for the meat preservation as the meat drying, the meat canning, the meat smoking, the meat
freezing, the meat chilling, the meat curing, the meat salting, the meat fermentation and the meat pickling
and the meat Irradiation. The meat drying is the oldest meat preservation method that is still being used. The
meat drying is also known as dehydration. The bacteria and the enzymes only multiply at a certain level of the
moisture content, in the meat drying we reduce the moisture content to ten - twenty percentage by the weight
and hence the enzyme remain inactivated. In the past the meat was dried by the sun, but now the oven and the
dehydrators in the practice. Now it’s easy to dry the meat at the home with the help of stove and oven. By the
process, firstly, cut the meat into thin narrow meat strips then boil the meat strips at high temperature that’s
the bacteria could be killed, after the boiling for five to ten minutes’ bake in the oven. Through this method of
the meat preservation, we can preserve the meat for one to two months in the air tight containers. |
