| Data set information | |
| Name | Ham |
| Synonyms | Pork; Cured Meat; Preserved Meat,熏煮火腿、熏煮香肠、香肠制品、血布丁、发酵香肠、培根、火腿、肉灌肠、生鲜香肠 |
| Classification |
Class name
:
Hierarchy level
No records found. |
| General comment | Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. It is a compound foodstuff made up of the original meat and the remnants of the preserving agent. Ham is the hind leg of a hog that can be roasted, bone in or out, or pre-cured and cooked in different ways. The rear leg of a hog prepared as food, either fresh or preserved through a curing process that involves salting, smoking, or drying. |
| Quantitative reference | |
| Reference Flow Property | |
| LCI method | |
| Type of flow | Product flow |
| Data entry by | |
| Time stamp (last saved) | 2024-01-03T16:03:41.551067+08:00 |
| Data set format(s) | |
| Publication and ownership | |
| UUID | 7b5c6024-a152-4c62-bcba-fccd02c7b860 |
| Data set version | 01.00.000 |
| Flow Property | Mean value | Minimum value | Maximum value | Uncertainty distribution type | Relative StdDev in % | Data derivation type / status | General comment |
|---|---|---|---|---|---|---|---|
| 1.0 | 0.0 | 0.0 | 0.0 % |