2007-12-11 17:58:13 · 4 answers · asked by Anonymous in Science & Mathematics ➔ Biology
By placing cells, such as bacteria, in salt, you are putting them into a hypertonic environment. The cells then shrivel, as the internal cell fluid tries to equilibrate with the outside concentration, and the cell dies as a result. Some bacteria, when stressed, can produce spores, which are dry packets of their DNA, like seeds, so that when conditions are more suitable, they produce bacteria again. These can lie dormant for years, if the meat is re-hydrated it can spoil if not eaten quickly.
2007-12-11 18:11:37 · answer #1 · answered by Labsci 7 · 0⤊ 0⤋
The salt draws out moisture and creates an environment inhospitable to bacteria. If salted in cold weather (so that the meat does not spoil while the salt has time to take effect), salted meat can last for years.
2007-12-12 02:10:53 · answer #2 · answered by awang j 4 · 1⤊ 0⤋
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2014-09-05 08:47:40 · answer #3 · answered by ? 3 · 0⤊ 0⤋
pulls water out of the meat and cures (dries) it. Jerky is a good example of this.
2007-12-12 02:11:13 · answer #4 · answered by canonbomb1987 3 · 0⤊ 0⤋