 Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume.Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives have begun to complement and supplant it.While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security, the advent of modern preservation methods mean that in most developed countries curing is instead mainly practised for its cultural value and desirable impact on the texture and taste of food.