A comparative analysis of traditional meat processing methods

¹ Tashkent Chemical-Technological Institute, Tashkent, 100000, Uzbekistan
² Eastern University, Sri Lanka, Chenkalady, 30350, Sri Lanka
³ University of Economics and Pedagogy, Karshi, 180100, Uzbekistan
⁴ Karshi Engineering-Economics Institute, Qarshi, 180100, Uzbekistan

^* Corresponding author: rifkyalm@esn.ac.lk

Abstract

This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, these methods use specific processes and ingredients to preserve meat, enhance flavour and extend shelf life. Some different variations and adaptations showcase techniques such as marinating, braising, and incorporating herbs or probiotics. Studies highlight advances in reducing salt and nitrite levels during pickling, improving brine handling methods, and optimizing smoking techniques for safety. Factors affecting preservation include the microbial community in fermented cured meats, temperature control during smoking and moisture content during air drying. Recent research findings observed that fermentation-enhanced sausage flavour and certain microorganisms declined histamine levels in fish sauce. New technologies and traditional methods combined facilitate conservation, nutrition, and the sensory quality of meat.