Which of the following methods was used in prehistoric food processing?

Salting is indeed a method that was utilized in prehistoric food processing. This technique involves the application of salt to food, which helps to preserve it by inhibiting the growth of bacteria and other microorganisms. Early humans likely observed that food remained edible for longer periods when salted, which made it a valuable method for prolonging the shelf life of various foods such as fish and meats. The use of salt not only facilitated preservation but also added flavor to the food, making it more palatable.

In contrast, while freezing, canning, and fermentation are all methods of food preservation, they did not originate in prehistoric times. Freezing requires technology and controlled environments that were unavailable to early humans. Canning is a much more modern invention and was developed in the early 19th century. Fermentation, although it has ancient roots, typically requires a level of understanding of microbial processes that may not have been present in prehistoric societies in the same structured way. Therefore, salting stands out as a practical and accessible method for food preservation in prehistoric times.