The application of sodium chloride (common salt) to food products serves as a preservation method. This process inhibits microbial growth and enzymatic activity, extending shelf life. For instance, the treatment of meats with sodium chloride draws moisture out of the tissues, creating an environment unsuitable for many spoilage organisms.
This technique boasts a history as long as civilization, enabling food storage prior to modern refrigeration. Beyond preservation, it contributes to flavor development and texture modification. Historically, it was a crucial method for transporting perishable goods over long distances, ensuring food security. Its importance remains significant in various food industries, impacting product quality and safety.
