these stinky compounds.
Refrigeration
In the developed world, the most common
domestic method for preserving meat is
simply to keep it cool. Refrigeration has two
great advantages: it requires little or no
preparation time, and it leaves the meat
relatively unchanged from its fresh state.
Cooling meat extends its useful life because
both bacteria and meat enzymes become less
active as the temperature drops. Even so,
spoilage does continue. Meats keep best at
temperatures approaching or below the
freezing point, 32ºF/0ºC.
Freezing Freezing greatly extends the storage
life of meat and other foods because it halts
all biological processes. Life requires liquid
water, and freezing immobilizes the food’s
liquid water in solid crystals of ice. Well-