Meat preservation methods

As noted above, meat is highly perishable, so it must be preserved properly. One way of doing this is to chill the meat in a refrigerator. Temperatures for refrigeration of meat should be lower than the usually recommended 10ºC and should be below 7ºC for carcasses and below 3ºC for offal. For long-term storage, meat should be frozen. However, since most rural people do not have a refrigerator or freezer, they should use traditional preserving methods.

Last modified: Wednesday, 2 July 2014, 11:26 AM