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 10^ºC and should be below 7^ºC for carcasses and below 3^ºC 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.