Classsification of Preservation of Meat

CLASSIFICATION

The methods of preservation of meat can also be classified as follows

  • Preservation by Moisture Control
  • Preservation by Temperature Control
    • Preservation by Low Temperature
    • Chilling
    • Freezing
    • Preservation by High Temperature
    • Canning
    • Retort Processing
  • Preservation by Direct Microbial Inhibition
    • Irradiation
    • Antibiotics
    • Chemicals
Last modified: Saturday, 24 December 2011, 5:43 AM