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Meat belongs to perishable products, and it can’t be stored under normal for a prolonged term. To preserve freshness and other useful properties, meat is cooled, frozen, canned, smoked, and sublimated drying.

I personally only know these standard methods of preserving meat. I think it is a classic and basic use in the meat industry both in Russia and abroad. I was not interested in any specific secret methods which are used in this area, but I will briefly describe each method I have presented.

Cooling. Meat of all types with slow cooling is stored at 2 ° С for 26-28 hours, with accelerated cooling is stored up to 0 ° С, the cooling time up is to 20-24 hours, with fast cooling it is up to -3 … -5 ° С, the cooling duration is 6- 16 hours and it depends on the type of meat. Chilled meat is stored at a relative humidity of 85-90%. Store beef is stored for 10 days, pork and lamb are stored for 7 days. Poultry meat is stored for no more than 5 days at a temperature of 0-2 ° C, offal are stored no more than 3 days.

Freezing. Frozen meat in the deep should have a temperature of -8 ° C and below. Meat is frozen in special freezers at temperatures from -23 to -35 ° C, depending on the type of meat, relative humidity 90-92%. The optimum storage temperature is -18 ° C (thus excluding mold), the storage time is up to 12 hours, depending on the type of meat.

Meat is salted in three ways — dry, wet and mixed. Table salt or its solution is used for salting, as well as special salting mixtures, which, in addition to table salt, consist of other substances (color stabilizers, spices, etc.)

Smoking is a treatment of a surface of meat products with substances which have smoke as a result of incomplete combustion of wood (with limited access of air during combustion). The best for smoking is the smoke generated by burning sawdust and shavings of deciduous trees. Depending on the temperature, the smoking methods can be cold (18-22 ° C) and hot (35-45 ° C).

Sublimated drying is the process of water removing from a frozen product under vacuum conditions by direct transition of ice to a vapor state, bypassing the liquid phase. The sublimation temperature should be 10-20 ° С. The drying time is 6-8 hours for pieces with a thickness of 8-12 cm. During rehydration (watering) up to 90-95% of the original amount of water is restored. The product is placed in water. The recovery time is from 5-10 to 20-30 minutes. The temperature of water is no more than 40 °С. There is also meat and meat products processing at high temperatures: roasting, baking, stewing, sterilization, pasteurization and cooking.