Simple techniques for dried meat production: methods of suspending meat
The traditional way of suspending meat for drying by hanging strips over tree branches, wire or rope is not recommended; This is because meat pieces remain in contact with these supporting devices or may touch each other, and thus not dry properly in these contact areas. The following description is part of FAO's publication manual on simple methods of meat preservation.
Autor: Animal Production and Health Division AGA in FAO
Organización: The Food and Agriculture Organization of the United Nations FAO TECA
Año: 2020
País(es): Uganda
Cobertura geográfica: África
Tipo: Prácticas
Texto completo disponible en: https://teca.apps.fao.org/en/technologies/4071/
Idioma utilizado para los contenidos: English