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Published in
Visionary Voices
From Pork to Preserve Traditional Processing Method in the Cordillera
Echoes of Expression, 2(1), 29-33, ISSN: 3082-4389, 2026.
Recommended Citation:
Pulido, R. M. B., Aligid, L. B., & Adaclog, M. P. (2026). From Pork to Preserve Traditional Processing Method in the Cordillera. In Echoes of Expression (Vol. 2, Number 1, pp. 29–33). Lakbay-Diwa Publishing. https://doi.org/10.5281/zenodo.18210789
Author(s)
Pulido et al.
Description
Food processing is the transformation of raw agricultural products into food ready for consumption or for use in other food products. Processing techniques such as high-intensity ultrasound and aging can enhance the flavor and tenderness of meat. Processing meat is important for several reasons, primarily to produce more nutritious meat and animal products. It is crucial to understand the impact of processing on sensory quality. Various technologies are employed to enhance the nutritional value and flavor of products, creating optimal products that meet market demand. Processing, including natural preservation techniques, also helps extend product shelf life without compromising flavor. These techniques can broaden the range of fortified meat products while preserving or enhancing their nutritional and sensory characteristics. Traditional techniques for developing meat's flavor include smoking, marinating, and dry and wet aging.
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