4. In this method the meat is packed in sealed cans or jars which are subjected to a
temperature of 100°C and above 5-7 kilo pressured for a specific period of time
a. Curing
b. drying
C. refrigerating
d. canning
temperature of 100°C and above 5-7 kilo pressured for a specific period of time
a. Curing
b. drying
C. refrigerating
d. canning
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Answer:
D. canning
Explanation:
canning is preserved at a temperature of 10⁰C and below