Description
Sub‑freezing ice houses and permafrost pits preserve meat by halting enzymatic and microbial activity.
Technical
At temperatures below –5 °C proteolytic enzymes lose activity, preventing protein breakdown and texture loss. Microbial metabolism is suppressed as cellular processes slow, reducing production of spoilage metabolites such as volatile amines and free fatty acids. The low‑oxygen environment of sealed ice houses further limits oxidative rancidity, while seal oil adds antimicrobial fatty acids that inhibit bacterial growth.
Science
Primary Reaction
Temperature‑induced inhibition of proteolytic enzymes and microbial metabolism
Sensory Profile
Aroma ()
mildslightly gameyfaintly oilyearthyclean cold airmineral-like
Origin & History
Civilization
Inuit and Siberian indigenous peoples