Food Spoilage

Why does salting meat and fish keep it from spoiling?

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2010-03-27 04:00:05
2010-03-27 04:00:05
ANSWER:Salt IS a preservative. It removes any moisture from meats that bacteria need to survive. Dehydrating meats in a smoker or oven does essentially the same thing.
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Freezing it, refrigerating it, salting it, smoking it, drying it are all ways of preserving meat.

Because salting as a method of preserving destroys bacteria and prevents bacterial growth and decay of the meat.

Salting causes bacteria on meat to dehydrate.

One of the disadvantages of salting meat or fish is that you have a very strong salty taste. But it is one thing that cannot be helped. The one thing though that salting permits is that you need no use of refrideration and thus it is not a costly process.

In the past, people salted and dried their meat in order to keep it from spoiling as fast as fresh meat. Indians made pemmican, frontiersmen made jerky, etc. Smoking was another way to keep meat from going bad. Now, salted and smoked meat and fish is often a delicacy instead of a necessary way to keep food throughout the year.

Some meats are cryovac packed to keep harmful bacteria & pathogens out to prevent the meat from spoiling.

yes because the ice keeps them from getting rotten or spoiling meat but the chlorine in the ice will kill the fish but the meat will be fine.i've done it.

By drying or salting it.

They dried the meat in the sun, so the meat would last longer. They stored vegetables under ground to keep them from spoiling.

Somtimes they would keep their meat in a barrel filled with salt. with veggies they would put them in an underground pits.

Salt water is used as a brine to improve the flavor and texture of meat. It can also be used as a preservative to keep it from spoiling as fast.

Duck is considered a delicacy in many countries. In order to keep it from spoiling while out in the field you should keep the meat in a cooler full of ice packs.

By drying, salting, smoking, canning or freezing.

The way food was kept in 'Colonial Boston' was fresh, salted, smoked or dried. They kept the animal's alive until needed, they collected the egg's fresh each day as well the milk. They caught there fish each day, extra fish would be salted (this would dry the fish which would keep bacteria from growing) to last longer and for travel. They salted meat as well. They also smoked meat and fish. They stored grain and ground it into flour when needed.

People in deserts had no way to preserve their food as there was no electricity for freezers or refrigerators to work and no ice available. They preserved much of their meat by drying it after salting it down well. This prevented it from spoiling or becoming infested with maggots.

Aboriginal people stored food in caves or in the ground to keep it cool. They also preserved meat with salt and other spices to keep it from spoiling.

Salting food is a method of preserving it.

MeatIt is the craft of salting, smoking and curing meatEnglish for the French charcuterie is probably delicatessen

No. It was first thought that it would draw out the juices of the meat, but this is found to be not true.

In my research of the subject of salting meat, I read that if the salting is started in cold weather or a cool place right after the animal is killed, then it may very well stay good for years. Of course, this takes into account that you are using the right procedures for salting and are doing it in a sanitary way.

The salt simply acts as a preservative. People have been preserving meat by the salting method for centuries.

Yes fish is in the meat group because fish has meat right?

Blood must be removed from the meat, either by soaking, salting and rinsing or by broiling. You can kasher meat (steak) on the fire without salt.

yes, animals such as fish store fats to keep them warm and alive during the cold winter, so eating fish would keep kids lean.


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