Which of the following contributes to the preservation of meat through smoking?

The preservation of meat through smoking primarily relies on the drying action of smoke. When meat is exposed to smoke, the moisture content is reduced, which helps inhibit the growth of bacteria and mold that can cause spoilage. The heat and chemical compounds in the smoke also play a role in creating a protective barrier on the surface of the meat, further enhancing its shelf life.

While flavor enhancement is a benefit of smoking, it does not directly contribute to preservation. Increased fat content does not specifically aid in preservation and may vary depending on the type of meat being smoked. Similarly, while smoking can influence pH levels in some cases, this is not the primary mechanism of preservation associated with the smoking process. Overall, the drying action of smoke is key in extending the longevity of smoked meats.