The principles of meat preservation are mainly associated with preventing or delaying microbial spoilage and chemical action, and avoiding as far as possible weight loss and any change in taste or texture. Meat preservation can be done either by altering environmental conditions in which spoilage microorganisms are unable to grow in the food or by removal of microorganisms and enzymes. High-fat foods do not store well in the frozen state. Curing of meat has been an old-age technique for the preservation of meat and also gives a desired flavor to the food. It preserves the meat by decreasing water activity and by increasing osmotic pressure that delays microbial growth. Sodium chloride, sodium nitrite, potassium nitrite, and sugar are the main curing ingredients. The typical refrigerated storage life for fresh meats is 5 to 7 days.

Affrin Sulthana B

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