Abstract
An experimental equation (1) for the preservative limits of the dried and salted fish meat was offered in the previous paper1). As it was only an empirical formula, a theoretical equation. (2) which is conducted from next two hypotheses on a given water content of sample meat is presented in this paper;
(i) Absolute quantity of bound water is constant.
(ii) Meat of which salt concentration for free water is 27.5% (3/4 saturation) is within preservative limits.
From the equation (2), the equation (3) is obtained, which is quite similar to the equation (1).
