There are multiple methods of the preservation of meat. These methods include drying, chilling, fermentation, curing, irradiation, chemical treatment and canning which is also called processing. Drying is the traditional method of removing moisture from the meat. The most common method of drying is freezing. The moisture level in freeze dried meat may be about 2-8%. Chilling and icing reduces the chance of fungal growth in meat.

Curing is the historical traditional way of preserving meat by adding salt in it. Apart from these methods, modern packaging systems are effective and increase the stability of meat for the longer period. Always try to rely on meat markets like “FRESH MEAT” where they pack meat in trays covered with plastic films or aluminum which can protect meat from external bacteria.