{"title":"保证食品卫生安全的烟熏腌猪腿肉生产工艺研究","authors":"Tam Phan Thanh, Ánh Trương Nguyệt","doi":"10.47866/2615-9252/vjfc.4080","DOIUrl":null,"url":null,"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 technology to ensure food safety and hygiene are essential. Furthermore, level 2 orthogonal experimental matrix and optimization of technological factors have been applied for the best product quality. The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.","PeriodicalId":12896,"journal":{"name":"Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety\",\"authors\":\"Tam Phan Thanh, Ánh Trương Nguyệt\",\"doi\":\"10.47866/2615-9252/vjfc.4080\",\"DOIUrl\":null,\"url\":null,\"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 technology to ensure food safety and hygiene are essential. Furthermore, level 2 orthogonal experimental matrix and optimization of technological factors have been applied for the best product quality. The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.\",\"PeriodicalId\":12896,\"journal\":{\"name\":\"Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47866/2615-9252/vjfc.4080\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47866/2615-9252/vjfc.4080","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety
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 technology to ensure food safety and hygiene are essential. Furthermore, level 2 orthogonal experimental matrix and optimization of technological factors have been applied for the best product quality. The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.