20 TermsHome > Terms > English, UK (UE) > Smoke flavouring
Smoke flavouring
After curing, some hams are smoked. Smoke flavouring (or smoked) is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smouldering fires. This gives added flavour and colour to meat and slows the development of rancidity.
This is auto-generated content. You can help to improve it.
0
0
Improve it
- Part of Speech: noun
- Synonym(s):
- Blossary:
- Industry/Domain: Food (other)
- Category: Food safety
- Company: USDA
- Product:
- Acronym-Abbreviation:
Other Languages:
Member comments
Terms in the News
Featured Terms
Contributor
Featured blossaries
Browers Terms By Category
- Alcohol & Hydroxybenzene & Ether(29)
- Pigments(13)
- Organic acids(4)
- Intermediates(1)
Organic chemicals(47) Terms
- Organic chemistry(2762)
- Toxicology(1415)
- General chemistry(1367)
- Inorganic chemistry(1014)
- Atmospheric chemistry(558)
- Analytical chemistry(530)
Chemistry(8305) Terms
- General accounting(956)
- Auditing(714)
- Tax(314)
- Payroll(302)
- Property(1)
Accounting(2287) Terms
- Cosmetics(80)
Cosmetics & skin care(80) Terms
- Cooking(3691)
- Fish, poultry, & meat(288)
- Spices(36)