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Suzie's Tips ...
Delicious Food and Keeping it Safe

Drying Meat makes It Safe for Storage

Drying is the world’s oldest and most common method of food preservation. Canning technology is less than 200 years old and freezing became practical only during this century when electricity became more and more available to people.

Drying technology is both simple and readily available to most of the world’s culture.

The scientific principal of preserving food by drying is that by removing moisture, enzymes cannot efficiently contact or react with the food. Whether these enzymes are bacterial, fungal, or naturally occurring autolytic enzymes from the raw food, preventing this enzymatic action preserves the food from biological action.

That's a mouthful for sure...but great info to know.
See you tomorrow.
Suzie
Eating Well Food Blog

Posted: Saturday 8th January 2005, 12:08 AM

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