Why is salting and curing of meat with sugar and salt preserves the meat and inhibits growth of micro-organisms if properly done?
Salting and curing meat with sugar and salt preserves the meat and inhibits the growth of micro-organisms is properly done because it creates an environment in which micro-organisms cannot grow. Bacteria needs moisture to live and grow. Salting meat draws out the moisture.
Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals...