Meat preservation

This article may be expanded with text translated from the corresponding article in French Wikipedia. (April 2010) Click [show] on the right for instructions. Google's machine translation may provide useful guidance. (Do not simply copy-paste this machine translation, however.) Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. After translating, {{Translated|fr|Conservation de la viande}} must be added to the talk page to ensure copyright compliance. For more guidance, see Wikipedia:Translation.

Slices of beef in a box.

Meat preservation (including livestock, game poultry), includes a set treatment processes for preserving nutritious properties, taste, texture and color of raw, partially cooked or cooked meats while keeping them edible and safe to consume.

The invention of such processes can be traced back to antiquity, and although some come from 18th and 19th century research, the latest discoveries concerning meat preservation stem from nuclear physics and biochemistry.

The preservation of the meat has always been a method to prevent against famine, but has also acquired a political and economic dimension in the growth of the human population. In developed countries, this conservation depends largely upon the food industry rather than individuals. For lesser-developed countries, the Food and Agriculture Organization considers the absence of meat preservation techniques would present a serious obstacle to the development of viable meat production by resource-poor rural livestock producers.^[1]

References

v · d · eMeat Poultry/Game Chicken • Duck • Turkey • Goose • Pheasant • Grouse • Quail • Partridge • Rabbit • Venison Livestock Beef and Veal • Bison • Dog • Goat • Guinea pig • Horse • Lamb and mutton • Llama • Pork • Yak Fish/Seafood Crab • Crayfish • Lobster • Prawn • Shrimp • Anchovy • Basa • Bass • Catfish • Carp • Cod • Crappie • Dolphin • Eel • Flounder • Grouper • Haddock • Halibut • Herring • Kingfish • Mackerel • Mahi Mahi • Marlin • Milkfish • Orange roughy • Perch • Pike • Pollock • Salmon • Sardine • Sole • Swordfish • Tilapia • Trout • Tuna • Walleye • Whale Cuts / Preparation Bacon • Barbecued • Braised • Burgers • Chop • Corned • Cured • Fondue • Fried • Haggis • Ham • Aged • Marinated • Offal • Pepperoni • Pickled • Poached • Roasted • Salami • Sausage • Salt-cured • Smoked • Steak • Stewed • Tartare • Tenderized Other Butchery • Ethics • Preservation • Slaughter • Red meat • White meat

This meat-related article is a stub. You can help Wikipedia by expanding it.v · d · e