Salting causes bacteria on meat to dehydrate.
Meat can be preserved by drying, smoking, salting, freezing.
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.
In a warm climate before refrigeration fresh meat had to be eaten soon after it was slaughtered. Whatever could not be eaten fresh had to be preserved quickly, by either salting, drying or smoking. The preserved meat was kept in earthenware jars. A kind of pemmican (pounded dry meat mixed with melted fat) was sometimes made. Substances containing sugars such as beer and honey were also used as preservatives.
Salting food is a method of preserving it.
proccesed meats can be bad because they are frozen. this takes the nutrients,taste,and protein away. get fresh stuff instead
First, salting meat (and I mean really troweling it on here) tends to absorb some of the moisture from the meat, and that makes it harder for bacteria to grow. Secondly, salt is in itself a bacterial inhibitor in high concentrations.
No. It was first thought that it would draw out the juices of the meat, but this is found to be not true.
yes they are
By drying or salting it.
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.
The salt simply acts as a preservative. People have been preserving meat by the salting method for centuries.
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.