Industrialization of Thai Nham: Fermented Pork or Beef
Thai Nham is a lactic-fermented pork or beef semidry sausage with a our and slightly salty ﬂavor. It is one of the most popular traditional Thai fermented meat products. It is widely produced by natural fermentation for local consumption at the homemade scale. After 3-4 days of spontaneous fermentation, it is considered ready to eat without cooking. Because of the natural fermentation, the most common problems found are quality deviation from batch to batch and the contamination by undesirable micro-organism.