Question

Salting of a meat is an application of .
all of these
deplasmolysis
plasmolysis
flaccidity

Answer 1

Answer:

Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. ... Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis.

Explanation: