Description
Mumu smoke‑curing uses a low‑temperature (60‑80 °C) environment inside a bamboo tube to infuse meat with smoke‑borne phenolics that act as natural preservatives.
Technical
During the process, volatile phenolic compounds such as guaiacol and syringol adsorb onto meat proteins, while carbonyls and organic acids lower the surface pH by 0.2‑0.4 units, inhibiting spoilage bacteria. The mild heat also promotes limited Maillard browning only if surface temperatures exceed 120 °C, contributing to a subtle caramelized flavor.
Science
Primary Reaction
Adsorption of smoke‑borne phenolic compounds onto meat proteins and acidification of the surface
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Aroma ()
sweet-smokysubtleearthymild