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Smoking of Foods
Smoking is mostly done to preserve the meat. This process helps to develop fla-vours in it. Wood smoke contains small amounts of formaldehyde, higher alde-hydes, formic acid, acetic acid and resins. These compounds have antiseptic proper-ties and destroy microorganisms present. The temperature and period of smoking vary with the type of meat. In sausages, the smoking is done for a few hours after smoking the material is packed in polythene bags and kept at refrigerated conditions.
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