sciencehabit writes: What is your beloved mummy going to eat for the rest of eternity? For some ancient Egyptians, the answer included meat. In King Tutankhamun’s tomb, for example, archaeologists found 48 wooden cases of butchered cuts of beef and poultry. But unlike offerings of fruit and grains, which could last for quite a while once dehydrated and placed in dry tombs, pieces of meat required special treatment. After just a few hours in the desert heat, “they will become a terrible mess if you don’t take some steps to preserve them,” says Richard Evershed, an archaeological chemist at the University of Bristol in the United Kingdom. The solution? Mummify. Now, a team of researchers led by Evershed is shedding light on the embalming processes used to create these so-called meat mummies, including mummified beef ribs.