in a sterile container hermetically sealed
against the entry of microbes. Mechanical
refrigeration and freezing keep meat cold
enough to slow microbial growth or suspend it
altogether. And irradiation of prepackaged
meat kills any microbes in the package while
leaving the meat itself relatively unchanged.
Dried Meats: Jerky
Microbes need water to survive and grow, so
one simple and ancient preservation technique
has been to dry meat, originally by exposing it
to the wind and sun. Nowadays, meat is dried
by briefly salting it to inhibit surface
microbes and then heating it in low-
temperature convection ovens to remove at
least two-thirds of its weight and 75% of its
moisture (more than 10% moisture may allow
Penicillium and Aspergillus molds to grow).
Because its flavor has been concentrated and
its texture is interesting, dried meat remains