Why does salt preserve meat?
Show answer & explanation
Answer: Draws water out of microbes
Draws water out of microbes ✓ — Correct! Salt creates osmotic pressure that draws water out of bacterial cells through osmosis, dehydrating and killing them or preventing reproduction. Salt also reduces water activity in meat itself, making it inhospitable for microbes. This is why salt-cured meats (bacon, jerky, ham) last much longer than fresh meat!
Creates protective coating — Wrong. Salt does form a surface layer, but preservation works through osmotic dehydration of bacteria and reducing available water in meat.
Lowers meat temperature — Wrong. Salt doesn't cool meat. Preservation works through osmosis—removing water that bacteria need to survive and reproduce.