Final answer:
Manufactured meat products in food premises are typically subjected to pasteurization as a means of microbial control that preserves food quality while reducing pathogens and spoilage-causing microbes. The correct option is C.
Step-by-step explanation:
In a food premise, manufactured meat products are commonly subjected to pasteurization. Pasteurization is a microbial control method that applies heat to foods.
This process kills pathogens and reduces the number of microbes that cause food spoilage without rendering the food completely sterile, which is important for maintaining food quality.
Although sterilization would kill all microbes, it is not practical for many food applications as it can alter the food's organoleptic qualities.
Rather than pasteurization, other methods like smoking meat aim to extend the shelf life by making meat less susceptible to spoilage, a method especially important in regions where protein sources in diets were historically scarce. Option C. is the correct one.