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Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety

Phan Thanh Tam Truong Nguyet Anh
Published 06/21/2023

Article Details

How to Cite
Phan Thanh Tam, Truong Nguyet Anh. "Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety". Vietnam Journal of Food Control. vol. 6, no. 2 (en), pp. 219-229, 2023
PP
219-229
Counter
218

Main Article Content

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.

Keywords:

Pork leg meat, brine, smoked, drying, hygiene, food safety.

References

[1]. F. Toldra, L. M. L. Nollet, “Advanced technologies for meat processing,” CRC Press, 2006.
[2]. Food Safety and Inspection Service (USDA), “Hams and Food Safety,” 2016.
[3]. F. G. Basso Los, D. Granato, R. C. Prestes, and I. M. Demiate, “Characterization of Commercial Cooked Hams According to Physicochemical, Sensory, and Textural Parameters Using Chemometrics”, Food Science and Technology, vol. 34, no. 3, pp. 577-584, 2014.
[4]. G. Pancrazio, S. C. Cunha, P. G. De Pinho, and M. Loureino, “Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications During Storage,” Journal of Food Quality, vol 38, pp. 359-368, 2015.
[5]. Ministry of Science and Technology, “TCVN 7049-2020: Heat-treated meat,” 2020.

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