What is the best means of inhibiting the growth of microorganisms in fresh meat?

The best means of inhibiting the growth of microorganisms in fresh meat is through adequate refrigeration and cleanliness. Maintaining proper refrigeration temperatures slows down the growth of bacteria and other microorganisms that can spoil meat or lead to foodborne illnesses. Refrigeration keeps meat below the critical temperature at which these organisms thrive, generally under 40°F (4°C). This method is particularly effective because it balances safety with the preservation of meat's quality and freshness.

In addition to refrigeration, cleanliness is crucial in preventing contamination from harmful microorganisms. This includes ensuring that the meat is handled with sanitized equipment and in a hygienic environment, which further reduces the risk of microbial growth.

While the use of preservatives, cooking at high temperatures, and freezing are alternative methods for controlling microbial growth, they may not always be the most effective or practical for fresh meat in terms of quality and immediate consumption. Preservatives can change the flavor and texture, cooking may not be feasible for raw meat intended to be sold or consumed later, and freezing can alter the meat's taste and texture if not done properly. Hence, a combination of refrigeration and cleanliness is ideal for preserving fresh meat effectively.