7 Habits of Weight Loss
Home
My Diet Story
Track Progress
Hydration
Proper Nutrition
Eat More Often
Calorie Intake
Burn More
Lose Weight?
Diet Pill?
Contact Us
Fast Food
Who I Am
Site Blog
Share This Site
Surgery?
Rapid Healthy Loss
Conditions
Diet Food Program
Abdominal Weight
Holidays
Site Search
Omega 3
Tips
Diet
Teen Weight Loss
4 Keys
Strategies
Menopause
Glycemic Index
Beef
Food Delivery
Top 10 Diets
Glucophage
Stomach Band
Acupuncture
WeightLoss Programs
Vegetarian
Am I Overweight?
Nutrition Supplement
Cookie Diet
Baby Food
Apple Nutrition
Organic?
Plateaus
Contest
Sonoma Recipes
NutriSystem
Privacy Policy

Subscribe To This Site
XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines


Preserve Meat.

The tendency of flesh foods to rapid decomposition has led to the use of various agents and other methods to preserve meat.

One of the most common methods is that of immersion in a brine made of a solution of common salt to which a small portion of saltpeter has been added. This abstracts the juice from the meat and also lessens the tendency to putrefaction. Salt is used in various other ways for preserving meat. It should be remarked, however, that cured and dried meats are much more difficult to digest than fresh meat, and the nature of the meat itself is so changed by the process as to render its nutritive value much less.

Meat is sometimes packed in salt and afterward dried, either in the sun or in a current of dry air. Both salting and smoking are sometimes employed. By these means the juices are abstracted by the salt, and at the same time the flesh is contracted and hardened by the action of creosote and pyroligneous acid from the smoke.

What is termed "jerked" beef is prepared by drying in a current of warm air at about 140°. This dried meat, when reduced to a powder and packed in air-tight cans, may be preserved for a long time. When mixed with fat, it forms the pemmican used by explorers in Arctic voyages.

Meat is also preserved by cooking and inclosing in air-tight cans after the manner of canning fruit. This process is varied in a number of ways.

The application of cold has great influence in retarding decomposition, and refrigeration and freezing are often employed for the preservation of flesh foods.

All of these methods except the last are open to the objection that while they preserve the meat, they greatly lessen its nutritive value. It should also be understood that the decomposition of its flesh begins almost the moment an animal dies, and continues at a slow rate even when the flesh is kept at a low temperature. The poisons resulting from this decomposition are often deadly, and are always detrimental to health.

Head for the top of Preserve Meat

Return to Meats

Go learn more about Proper Nutrition

Head for the 7 Habits of Weight Loss Home

footer for seven habits page

The information found in and throughout The 7 Habits of Weight loss (www.7habitsofweightloss.com) is not intended as a substitute for the advice or treatment that may have been prescribed by your physician.
Information found here should NOT be construed as definitive or binding medical advice and is NOT intended to diagnose, prescribe, nor endorse any brand of products or services. Always seek the advice of your physician or other qualified health provider prior to starting any new weight loss or exercise regimen or with any questions you may have regarding a medical condition.