New method for the salting and smoking process of meat and fish products

The research line looks for the development of a new method of food process based in bags with a composition determined by a permeable and impermeable layer to water vapor, for obtaining a more controlled and efficient salting and smoking process of meat and fish. The establishment of these bags will reduce the time and costs production through an optimization of the process, besides of giving guarantee a more healthy product with the same organoleptic properties.

Come back