Oldest Method of Meat Preservation

The oldest method of preservation of meat is:

Correct Answer: Curing

Curing is the oldest method of preservation of meat. It has been used for thousands of years before refrigeration was available.

What is Curing?

• Curing involves the addition of salt, sugar, nitrate, and/or nitrite to meat to preserve it.
• These agents reduce water activity (aw) — making the environment inhospitable for microbial growth.

Traditional Use of Curing

• Curing is traditionally and most commonly used for Pork (e.g., bacon, ham).
• Example: Bacon is prepared from the belly of pig; preserved by curing with brine.
• Ham = meat from the thigh or buttocks of a pig, cured.

Curing Ingredients

• Sodium chloride (salt) — reduces water activity.
• Sugar — acts as humectant, fermentation substrate, and flavour agent.
• Sodium nitrate (500 ppm) — acts as colour fixative and antimicrobial.
• Sodium nitrite (200 ppm) — active antibotulinal agent; colour fixative.