Smoking and roasting have the following characteristics:

1) Impart a special smoked flavor to the product. The high temperature on the surface causes caramelization, producing a roasted aroma that stimulates appetite;

2) Prevent fat oxidation, which is achieved through the penetration of smoke components into the meat;

3) The polymerization of aldehydes and phenols in the smoke forms a glossy, dry, tea-brown film on the surface of the smoked product, not only enhancing its color but also improving its preservability;

4) For meats cured with nitrite, smoking and drying promote reddening of the color, remove excess surface moisture, cause moderate shrinkage, and give the product a desirable texture;

5) When the smoke temperature is above 45°C, it inhibits microbial growth. When the meat temperature is around 15°C, it promotes the action of autolytic enzymes, softening the product's texture;

6) Smoking and roasting significantly enhance the activity of endogenous enzymes in the product, aiding in dehydration, drying, and thermal processing, which are crucial for developing the product's color, aroma, taste, and shape.