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Abstract
Smoking, drying, and salting belong to the oldest methods of food preservation. Meat hung by the fire was preserved by a combination of drying and smoking. Often the raw material was first pickled in brine. In different regions of the world various procedures have been developed, best suited for treating meats and fish for specific purposes. Smoking extended the shelf life and imparted very desirable, new sensory properties to the products. The role of its preservative effect decreased with the advent of canning, modern chilling, and freezing, whereas the aspects of flavoring and safety gained importance. Nowadays smoking is applied in many forms to treat as much as 40–60% of the total amount of meat products.
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Keywords
Details
- Category:
- Monographic publication
- Type:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Title of issue:
- Encyclopedia of Meat Sciences: 2nd Edition strony 1265 - 1272
- Language:
- English
- Publication year:
- 2014
- Bibliographic description:
- Sikorski Z., Sinkiewicz I.: Smoking: Traditional// Encyclopedia of Meat Sciences: 2nd Edition/ ed. Michael Dikeman and Carrick Devine Oxford: Elsevier, 2014, s.1265-1272
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/b978-0-12-384731-7.00227-0
- Verified by:
- Gdańsk University of Technology
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