Which methods preserve meat by slowing bacterial growth and decay?

Several methods are used in meat processing to preserve meat by inhibiting bacterial growth and decay:

• Drying and Dehydration: These methods remove moisture from meat, which is essential for microbial growth. Techniques include air-drying, freeze-drying, and the production of products like jerky.12
• Cold Storage: Refrigeration slows bacterial growth by keeping temperatures low, while freezing at or below 0 °F (−18 °C) effectively halts it for extended periods.34
• Curing: This involves adding mixtures of salt, nitrite, and other additives. Salt reduces available moisture, while nitrite inhibits bacterial growth and retards rancidity.5
• Smoking: Exposure to smoke dries the surface of the meat and introduces natural chemical preservatives found in wood smoke, which prevent spoilage.65
• Fermentation: This process introduces harmless bacteria that produce acid, lowering the meat's pH and creating an environment that inhibits pathogenic microorganisms.78
• Vacuum Packaging: By removing oxygen, this method prevents the growth of aerobic bacteria and slows the oxidation of fats, significantly extending refrigerated shelf life.9