12.2.3 Meat preservation methods
As noted above, meat is highly perishable, so it must be preserved properly. One way of doing this is to chill the meat in a refrigerator. Temperatures for refrigeration of meat should be lower than the usually recommended 10ºC and should be below 7ºC for carcasses and below 3ºC for offal. For long-term storage, meat should be frozen. However, since most rural people do not have a refrigerator or freezer, they should use traditional preserving methods.
You learned in Study Session 10 about some meat preservation methods used in rural communities in Ethiopia. What are they?
Common methods are smoking, salting and drying to prepare quanta.
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12.2.2 Hygiene in the butcher’s shop