Discover published sets by community

Method: Allowing meat to undergo controlled spoilage with beneficial bacteria to make it shelf-stable. Types: Suitable for pork and beef (e.g., salami, pepperoni).

Method: Meat is slow-cooked in its own fat and then stored covered in this fat, creating an oxygen-free environment. Types: Suitable for duck, chicken, and goose.

Method: Meat is vacuum-sealed and cooked at precise, low temperatures in a water bath, extending its shelf life. Types: Suitable for all types of meats.

Method: Removing moisture from meat to prevent bacterial growth. Types: Suitable for beef, poultry, and game meats (like venison).

Method: Use of salt, sugar, nitrates, and nitrites to preserve meat. Types: Suitable for pork, beef, and poultry.

Method: Removing air around the meat to create an anaerobic environment that slows down spoilage. Types: Suitable for all types of meats.

Method: Meat is immersed in vinegar or a brine solution to create an acidic environment that inhibits bacteria. Types: Suitable for pork, beef, and poultry.

Method: Meat is exposed to ionizing radiation to destroy bacteria, viruses, and insects. Types: Suitable for all types of meats.

Method: Exposing meat to smoke from burning wood, which contains antimicrobial and antioxidant compounds. Types: Suitable for pork, beef, poultry, and fish.

Method: Lowers the temperature of meat below its freezing point to inhibit bacterial growth. Types: Suitable for all types of meats.

Method: Meat is sealed in airtight containers and heated to destroy bacteria. Types: Suitable for all types of meats.

Method: Coating meat in sugar to draw out moisture and create a hostile environment for bacteria. Types: Suitable for pork and small game meats.

Method: Meat is heated to a specific temperature for a set period to kill harmful organisms, and then quickly cooled. Types: Suitable for processed and pre-cooked meats.

Method: The air inside packaging is replaced with gases like nitrogen or carbon dioxide to slow microbial growth. Types: Suitable for all types of meats.