Topic more on Egyptian meat mummies!
I found this on Proceedings of the National Academy of Sciences of the United States of America web site.
This unique research on the chemical composition of organic balms of food mummies completes the trilogy of mummy types known from Ancient Egypt, complementing previous investigations of human and animal mummies. Our findings show that the Ancient Egyptians prepared the food offerings they made to their dead using preservation techniques at least as exotic as those used in embalming human and animal mummies. The discovery of the precious Pistacia resin on a beef rib mummy is especially noteworthy because the use of this substance is rare even in human mummies.
The funeral preparations for ancient Egyptian dead were extensive. Tomb walls were often elaborately painted and inscribed with scenes and objects deemed desirable for the afterlife. Votive objects, furniture, clothing, jewelry, and importantly, food including bread, cereals, fruit, jars of wine, beer, oil, meat, and poultry were included in the burial goods. An intriguing feature of the meat and poultry produced for the deceased from the highest levels of Egyptian society was that they were mummified to ensure their preservation. However, little is known about the way they were prepared, such as whether balms were used, and if they were used, how they compared with those applied to human and animal mummies? We present herein the results of lipid biomarker and stable carbon isotope investigations of tissues, bandaging, and organic balms associated with a variety of meat mummies that reveal that treatments ranged from simple desiccation and wrapping in bandages to, in the case of the tomb of Yuya and Tjuia (18th Dynasty, 1386–1349 BC), a balm associated with a beef rib mummy containing a high abundance of Pistacia resin and, thus, more sophisticated than the balms found on many contemporaneous human mummies.
Katherine A. Clarka, Salima Ikramb, and Richard P. Eversheda,1
aOrganic Geochemistry Unit, School of Chemistry, University of Bristol, Bristol BS8 1TS, United Kingdom; and
bDepartment of Egyptology, American University in Cairo, New Cairo 11835, Egypt
Edited by Frank Hole, Yale University, New Haven, CT, and approved October 16, 2013 (received for review August 9, 2013)