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xxTIMURxx [149]
3 years ago
8

. Can you suggest why salting enables the meat to be stored for a long time?

Health
1 answer:
Nat2105 [25]3 years ago
4 0
As salt levels increase in a solution, the growth potential and survivability of microorganisms like fungi and bacteria decreases. At the recommended levels for dry salting and pickling, microbial growth doesn't occur. ... Salt helps speed the curing process and prevents meat spoilage
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