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