Before refrigeration, salt was commonly used to preserve meat because it creates hypertonic conditions that cause water to exit bacterial cells. This process inhibits microbial growth, allowing for better preservation of the meat. The use of salt was an effective method for maintaining food safety without the need for electricity.

1. In the days before refrigeration, a common practice to preserve meat was to add a lot of salt to
the meat. Why was this a relatively effective technique?
In the days before refrigeration, a common practice to preserve meat was to add a lot of salt to
the meat. Why was this a relatively effective technique?
Solution
Answer:
Using a salt was one way to preserve meat without electricity. Salt creates hypertonic conditions
causing exocytosis of water from bacterial cells, the cells lose water until they reach a state
where they cannot grow. Thus addition of salt inhibits the growth of microorganisms.