DRYING, involves the reduction of the original 70% of water content of the meat to about 15%, SMOKING, to create a distinctive color and flavor, thus helping its preservation, SALTING, It removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat., CURING, In this method, salt, sugar, potassium or sodium nitrate, and other curing elements are used to prolong the keeping quality of meat., REFRIGERATING, Meat is stored at a temperature range of 2 to 10ºC, FREEZING, Meat is preserved at a temperature of 10ºC and below., CANNING, packed in sealed cans or jars which are subjected to a temperature of 100ºC, FREEZE DRYING, transforming the moisture content into ice and gas.

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