N. G. Marriott and P. P. Graham*
Introduction
For centuries, meat has been preserved by drying, salting and smoking. Chinese ancestors have used salt to cure and preserve meat since the 13th Century B.C. Preservation by smoking is believed to have been developed inadvertently by primitive tribes who lived in caves and burned fires for warmth and to discourage predatory animals. The American Indian preserved meat prior to settlement by Europeans through hanging it in the top of a tepee to maximize contact with campfire smoke. During the past, meats have been cured to reduce spoilage. These meats were unevenly cured or dried and were frequently salty or too heavily smoked. After the development of refrigeration systems, meat has been cured primarily for the development of color and flavor desired by many consumers.