- Meat to be processed should be kept at a low temperature and with the bacteria count as low as possible.
- Meat should be fully thawed.
- Brines should be prepared shortly before using them, kept at low temperatures and the addition of salts and additives should be carried out in the correct order.
- Attention should be given to the selection of the raw product and its characteristics, according to the type of product (e.g. individual muscles to be processed for reformed whole-muscle ham products should be free of any surface fat).