How come we haven’t found a way to permanently remove the degradation of meat without it tasting bad?

Question

I’ve read somewhere that when they were setting up a submarine to search the titanic, a scientist had left his sandwich down in the sub as it fell down to crushing depth, the bacteria down there had been slowed 7x, not letting the sandwich go bad. It got me curious about things like this.

In: Biology

Answer 1

You mean like freezing? Some countries like China for example have strategic reserves of deep frozen meat. Chinese used some of it last autumn when a disease killed like a third of their current pigs.