3. This process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and gas. A. canning C. freeze drying B. drying D. salting 4. How many months is recommended for storing canned products? A. 1-3 months B. 3-5 months C. 3-6 months D. 12 months 5. What is your primary consideration when storing goods? A. expiration date C. quantity B. fragility D. size 6. Which of the following is not belong to traditional methods of meat preservation? A, canning b. chemical preservatives C. fermentation D. refrigeration
