The advantages in terms of length of storage life of the various processes used to preserve meat are contrasted with their disadvantages in terms of chemical change. It is concluded that freezing offers the best combination of factors until the organoleptic disadvantages of sterilising doses of ionising radiation have been overcome.
No takes yet. Share an insight, caveat, or question.
R.A. Lawrie (1968) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: