Chemistry and technology of Cured and Smoked Meat Products
Keywords:
Liquid Smokes, Electrostatic Smoking, Smoke Constituents
Abstract
Recent developments in the chemistry and technology of cured and smoked meat products are reviewed. Various factors physical, chemical and microbiological affecting water holding capacity of cured meats and cured colour formation and its stability during storage are discussed. Methods of preparation of various types of cured and smoked meat products have been briefly described. Developments in the use of synthetic casings and skinless sausages have been mentioned. Smoke constituents, their role and physico-chemical aspects of mechanism and functions of smoking are discussed. Advancements in the methods of smoke generation, conventional smoking and some kilns, electrostatic smoking and smoking by use of liquid smokes have been described. Some of the methods of preparation of liquid smokes are also given.
Published
2014-05-22
How to Cite
Mathur, V., & Bhatia, B. (2014). Chemistry and technology of Cured and Smoked Meat Products. Defence Science Journal, 17(2A), 1-20. https://doi.org/10.14429/dsj.17.7413
Issue
Section
Research Papers
Copyright (c) 2016 Defence Science Journal
Where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India