ABSTRACT
Smoke has long been utilized by the Chinese to enhance the flavor and to preserve the shelf life of cooked meats. In actuality, Chinese people in the Stone Age would cook the entire carcass of hunted animals over an open flame, which not only provided heat but also generated smoke. Smoking and baking are usually done simultaneously in an oven, and meats being processed this way are large pieces of cuts. Traditional smoked and baked meats include cha shao, smoked pork, baked meat, bacon, and smoked ham. The last two items are relatively new products processed using the technology and recipes adopted from Western countries.
