Introduction

Meat is potentially an ideal medium for bacterial growth because it is high in protein and moisture. Unless it is preserved properly, it putrifies. Many techniques have been evolved to reduce or eliminate this growth and then preserve the meat longer. The primary purpose of food preservation is to prevent food spoilage. The primary cause of spoilage is the action of micro-organisms such as bacteria, moulds or yeasts, aided by enzymes. Micro-organisms can survive and develop only under particular micro-environments; they die or fail to multiply under unfavorable conditions.

The preservation of red meat, poultry and their products is accomplished by ensuring that their immediate micro-environment is unfavorable for the growth of spoilage organisms (bacteria, yeasts, molds and parasites), and also by controlling the action of autolytic enzymes and preventing the chemical oxidation of lipids, which leads to rancidity.