Repozytorium publikacji - Politechnika Gdańska

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.

Autorzy

• prof. dr hab. inż. Zdzisław Sikorski link otwiera się w nowej karcie ,
• dr inż. Izabela Sinkiewicz link otwiera się w nowej karcie