Simple necessity determined that cuts of meat could be preserved by treating them with a salt solution or by packing them in dry salt. Salt inhibits most spoilage by reducing the amount of water available for microbial growth. ... Heat from smoke cooking can kill microorganisms, depending on time and temperatures used.
Simple necessity determined that cuts of meat could be preserved by treating them with a salt solution or by packing them in dry salt. Salt inhibits most spoilage by reducing the amount of water available for microbial growth. ... Heat from smoke cooking can kill microorganisms, depending on time and temperatures used
Akio12
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ylunawhy
Salt inhibits most spoilage by reducing the amount of water available for microbial growth. ... Heat from smoke cooking can kill microorganisms, depending on time and temperatures used.
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Simple necessity determined that cuts of meat could be preserved by treating them with a salt solution or by packing them in dry salt. Salt inhibits most spoilage by reducing the amount of water available for microbial growth. ... Heat from smoke cooking can kill microorganisms, depending on time and temperatures used.
Answer:
Simple necessity determined that cuts of meat could be preserved by treating them with a salt solution or by packing them in dry salt. Salt inhibits most spoilage by reducing the amount of water available for microbial growth. ... Heat from smoke cooking can kill microorganisms, depending on time and temperatures used
Explanation:
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