Salting, smoking, and drying meats are techniques that inhibit the growth of pathogenic bacteria.

Question

Quizplus · Accepted Answer

Salting, smoking, and drying meats are all methods of preserving meat that have been used for centuries. These methods work by removing moisture from the meat, which makes it more difficult for bacteria to grow. Additionally, salt (and sometimes other seasonings) are added, which can help to further prevent the growth of harmful bacteria. Together, these techniques make it possible to store meats for extended periods of time without refrigeration.

Salting, Smoking, and Drying Meats Are Techniques That Inhibit the Growth