Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety
Tam Phan Thanh,
Ánh Trương Nguyệt
Abstract:Salted and smoked pork leg products (Ham) have become prevalent in the world for a long time. Although these foods have appeared in Vietnam for a few years, consumers warmly received them due to their tasty specificity. The quality of this product group is affected by several technological factors, including the composition of salty solution and additives, the technique of bringing meat, the heat treatment process (drying, smoking, steaming), and storage conditions. Therefore, the research of production techno… Show more
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