The value of salt as a meat curing agent is primarily demonstrated by which property?

• A. Bactericidal action
• B. Drying properties
• C. Inhibitory action
• D. Enzyme system destruction

Answer: (B)

Salt preserves meat mainly through its drying effect. It is hygroscopic, so it draws moisture out of the meat and binds free water, lowering the water activity in the tissue. With less available water, microbes cannot grow as easily, which slows spoilage and extends shelf life. This dehydration-driven mechanism is what you see most clearly when curing meat—moisture loss and a firmer texture—making the drying property the defining demonstration of salt’s value in curing. While salt can contribute to microbial suppression and slow enzyme activity, these are downstream consequences of reduced water availability rather than the primary, observable effect.