It would appear that the ancient Egyptians had a desire to preserve meat to take for sustenance in the afterlife. It would make sense seeing as they took almost everything else from their daily life with them, and if it wasn’t there in tangible form it appeared in artwork somewhere in the tomb. So, it seems only natural that the ancient Egyptians wanted to take all kinds of dietary goodies with them to the other side. Ancient Egyptians were masters of mummification and preservation so it will come as no surprise that they knew exactly what to do with a rack of ribs… mummify it of course! Above you can see a picture of one of these so called ‘meat mummies’ and an x-ray which shows clearly the ribs inside. King Tutankhamun went to his tomb with 48 cases of beef and poultry!
Little research has been done of these ‘meat mummies’ until recently, but now biochemical analysis has been conducted on four samples from varying time periods. It was interesting to see that a luxury resin from a pistacia tree (a desert shrub) was used on a beef cut from the tomb of Yuya and Thuya, the resin itself was usually reserved for varnishing high quality coffins and wasn’t even used in human mummification until 600 years later. However, Yuya and Thuya were the parents of the Queen of Amenhotep III, it goes without saying that they were affluent and influential and the funeral would have been conducted with no-expenses spared.
Full article Via Discovery
All the best,