Polycyclic Aromatic Hydrocarbons in Smoked Meats

Meat smoking belongs to the oldest food technologies that has been used by mankind at minimum for 10,000 years

Peter Šimko

2009

Scholarcy highlights

  • Meat smoking belongs to the oldest food technologies that has been used by mankind at minimum for 10,000 years
  • A protection against canines led a man to hung a catch over the fire and from this time the smoking has started to be widely used for production of smoked products with a special organoleptic profile, and for inactivating effects on enzymes and microorganisms
  • Techniques of smoking have been gradually improved and various procedures have been developed in different regions for treating meat and fish
  • Today it is supposed that the technology is applied in many forms to treat 40–60% of the total amount of meat products and 15%

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