Impact of Various Smoking Techniques on Polycyclic Aromatic Hydrocarbon (PAH) Formation in Dry-Cured Pork Neck (Buđola)

Traditional meat products that are smoked may pose health risks due to polycyclic aromatic hydrocarbons (PAHs). Recently, concerns have grown about the health implications of meat products smoked under traditional, uncontrolled conditions. This study compares the levels of polycyclic aromatic hydroc...

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Veröffentlicht in:	Processes 2024-11, Vol.12 (11), p.2335
Hauptverfasser:	Puljić, Leona, Kartalović, Brankica, Habschied, Kristina, Kajić, Nikolina, Kovačević, Dragan, Kovač, Mario, Banožić, Marija, Mastanjević, Krešimir
Format:	Artikel
Sprache:	eng
Schlagworte:	Humidity Meat Meat industry Meat products Methods Polycyclic aromatic hydrocarbons Raw materials Smoking Surface layers Temperature
Online-Zugang:	Volltext
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