There are foods that naturally have a very long shelf life. However, meat spoils comparatively quickly and therefore it was the goal early in human history to extend its shelf life. After all, meat was not always available in the same quantity, but when a prey animal was killed, it was available in abundance – but only for a short period of time and then there was a shortage. Seasonal fluctuations were also possible, depending on the animal species, climate and other influencing factors. As early as the Stone Age, approximately 9,000 years ago, various processes were being developed to make foods such as hazelnuts last longer and thereby preventing famines. At least since the Middle Ages, such methods have also been used for meat. Some of them are still in use today, while others have proven impractical over time. In the meantime, however, numerous other modern practices have been developed to make meat (more) durable. A comparison
How food was preserved in the past depended on the type of food as well as the tools that were available. For example, salt played a central role in some cultures, while honey or oil were used elsewhere. The creativity of the people knew hardly any limits in this respect and so over the course of time numerous types of preservation were invented and further developed. However, the goal was always to prevent the formation of harmful microorganisms such as mold or bacteria on the one hand and to preserve the taste of the food on the other. Nowadays, state-of-the-art electronic devices are sometimes used for this – but as the previous examples show, even simple methods can bring about the desired effect. So what old and new methods are there for preserving meat?
insertion
As already mentioned, various additives such as oil can be used to preserve food. This also applies to meat and even to the particularly sensitive pork. Here it is pickled in oil, optionally refined with salt and other spices. At the same time, this prevents the fresh meat from losing its juice and thus its taste. Although the olive oil method only extends the shelf life by a few days, this has already been a great success in the past. Nowadays, this period of time can also be extended by storing it in the refrigerator. Pickled beef has an estimated shelf life of two weeks, and pickled pork around ten days.
Salt
For a long time, salt was also referred to as the “white gold” because it was rare and therefore incredibly valuable. Not only was it popular because of its taste, it could also be used to preserve food. However, for a long time this method was only available to wealthy people. Today that has changed, because salt has become a commodity and accordingly everyone can now extend the shelf life of meat with salt, if desired. Incidentally, this also works just as well in combination with sugar. Both ensure that the tissue water is removed and no harmful germs can settle in it. This method, which is also known as curing, is still popular today, especially for poultry, and it can be kept for up to a week.
boil down
The preserving was developed around the year 1700 and this method quickly became very popular for preserving meat. However, it took a long time before it became widespread, but boiling is one of the most important preservation methods to this day. While this is also possible with raw meat, it works best with meat that has already been cooked or roasted. Finally, the end product is stored in a mason jar and can be stored in the refrigerator for up to a year. However, there is risk of botulism when cooking meat. It is all the more important to carry out the method correctly at temperatures of at least 120 degrees Celsius. Nowadays, new cooking techniques can be used for this; this was not available before, so cooking meat was a risky business.
dry
In some cultures, especially on the African continent, dried meat has a long tradition that goes back thousands of years. The method of preservation has survived to this day and over time it spread all over the world. During drying, the raw meat is dehydrated, which is why it is exposed to higher temperatures over a longer period of time. Nowadays, a dehydrator is usually used for this. In the past, however, people worked with the natural heat of the sun and the wind when drying, which is also known as air drying, but is much more complex. But the effort is worth it, because dried meat has a shelf life of up to two years.
fumigation
Smoking is one of the oldest preservation methods of all. Researchers assume that it was invented as early as the Palaeolithic Age. Here, the meat is placed in a special smokehouse, where wood chips are made to glow and release hot smoke. This removes the moisture from the meat and at the same time it takes on a distinctive “smoky” taste. The smoke is also responsible for killing any germs such as bacteria and for cooking the meat. A distinction is also made between cold and hot smoking. In contrast to other methods, however, the inherent taste of the meat products is deliberately adulterated, which is why smoked meat is now considered a delicacy in many cultures.
Freeze
There is now another method that is as simple as it is effective to preserve meat: freezing. It is stored in a freezer at such low temperatures that a chemical reaction is set in motion. This keeps the meat fresher and longer received in the same quality, but contrary to popular belief, it does not keep indefinitely even in the freezer. Depending on the meat, it can be stored in the freezer for around three to twelve months.
Fat
A still relatively new method, known as confit, preserves meat with the help of fat. It was developed in France and meat is first seared or cured. It is then cooked in its own fat for several hours at exactly 85 degrees Celsius. This is how lard forms, which encloses the meat like a protective layer and preserves it for several weeks. However, this process also distorts the aroma, similar to smoking.
Vinegar
Sauerbraten is a typical example of meat that has been preserved with vinegar – and it is very well known and popular in this country. Meat can therefore also be pickled in vinegar or alcohol such as wine, often directly in combination with the desired spices to give it an intense flavor. The acid penetrates the meat and kills harmful microorganisms. This works very well if the meat is additionally salted. Nevertheless, it remains juicy, unlike drying, for example, because the muscle fibers contract due to the vinegar and thus preserve the juice inside.
summary
So there are many methods of preserving food, especially meat. Some of them are already thousands of years old, others are still a comparatively recent invention. So nowadays there is a wide choice to either preserve meat yourself or to buy it accordingly. Depending on the method, however, the consistency and taste of the respective meat products change. It is therefore worth taking a closer look at the processes and considering which ones are best suited for the desired purpose. Investing in state-of-the-art technology such as a dehydrator or freezer can also be worthwhile.
05/16/2022