Recursos Etiquetado: Drying Meat

4 Artículos encontrados (Mostrando 1 - 4)

  1. Meat Processing Technology for Small to Medium Scale Producers

    1/1/2007 Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in their infancy,...
    Meat Drying Meat Wild Meat meat cutting Meat Preservation Downloads

  2. Simple techniques for production of dried meat

    Drying meat under natural temperatures, humidity and circulation of the air, including direct influence of sun rays, is the oldest method of meat preservation. It consists of a gradual dehydration of pieces of meat cut to a specific uniform shape that permits the equal and simultaneous drying of...
    Drying Meat

  3. Low-cost drying methods for developing countries

    Low-cost drying technologies suitable for rural farming areas are presented. Some of the important considerations with regard to their suitability include: 1. Low initial capital; 2. easy-to-operate with no complicated electronic/ mechanical protocol, and 3. effective in promoting better drying...
    Drying Meat Drying Vegetables

  4. Ethnic meat products of the North African and Mediterranean countries: An overview

    Abstract, Journal of Ethnic Foods, 2018 Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, peopleof these countries consumed numerous meat products in such a way that...
    Meat Drying Meat