Meat processing techniques involve various methods to prepare and preserve meat for consumption. Common techniques include slaughtering, butchering, and curing. Slaughtering is the humane killing of animals, while butchering refers to the cutting and preparing of meat into different cuts. Curing involves adding salt, sugar, or other preservatives to extend shelf life and enhance flavor. Another important technique is smoking, which adds flavor and helps preserve meat by exposing it to smoke from burning wood. Additionally, packaging plays a crucial role in meat processing, ensuring that the product remains fresh and safe for consumers. These techniques contribute to the overall quality and safety of meat products.