What is the main goal of low temperature processes in food preservation?

The primary goal of using low temperature processes in food preservation is to improve product shelf-life. By reducing the temperature at which food is stored, the growth of spoilage microorganisms and pathogens is significantly slowed down. This helps to extend the time during which the food remains safe to eat and maintains its quality.

Low temperature methods, such as refrigeration and freezing, alter the metabolic processes of bacteria and fungi, effectively inhibiting their ability to reproduce and spoil the food. Additionally, lower temperatures can slow down enzymatic reactions that lead to deterioration in food quality, which further contributes to a longer shelf-life.

While other factors, such as flavor, color, and texture, may be positively impacted by low temperatures, they are secondary effects rather than the primary goal of these preservation techniques. The focus is primarily on enhancing the longevity and safety of food products.