The reason why the meat becomes lighter after smoking is that

The reasons why meat becomes lighter after smoking are: water loss, substance volatilization, chemical changes and so on.

1, water loss

The smoking process will evaporate some water in the meat, which will lead to weight loss.

2. Volatilization of substances

At high temperature, some substances may escape from meat products and condense, which may also lead to the weight reduction of products.

3. Chemical changes

In the process of smoking, some chemical reactions may occur in meat products, such as reactions with phenols in wood tar, which will lead to changes in color, aroma and quality of products. Therefore, it is necessary to select manufacturers with relevant qualifications and standardized production processes for processing and production. At the same time, pay attention to the shelf life of food to avoid physical discomfort caused by eating expired food.

Recommended bacon preservation methods:

1, frozen storage

After the bacon is washed and drained, it is wrapped with plastic wrap and frozen in the freezer. This storage method is suitable for all bacon and has the longest storage time, even if it is stored for three to five years, there is no problem. If you seal it again, the effect will be better. It can also be stored in the refrigerator, so that it can be stored for at least one year without deterioration.

2, hanging preservation

If the local room temperature is lower than 20 degrees Celsius and the humidity in the indoor air is lower than 60%, the bacon can be hung indoors in a cool and ventilated place without sunlight and can be stored for about 3 months. The lower the indoor temperature and humidity, the longer the duration. This method of preserving bacon has a disadvantage, that is, it is easy to leak oil after a long time, which will turn bacon into firewood and affect the taste, so it is only suitable for short-term preservation when bacon is cold.