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.
Auteur: Animal Production and Health Division AGA in FAO
Organisation: The Food and Agriculture Organization of the United Nations FAO TECA
Année: 2020
Pays: Uganda
Couverture géographique: Afrique
Type: Pratiques
Texte intégral disponible à l'adresse: https://teca.apps.fao.org/en/technologies/4071/
Langue: English