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Polycyclic Aromatic Hydrocarbons in Smoked Meats

  • Peter Šimko
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Introduction

Meat smoking belongs to the oldest food technologies that has been used by mankind at minimum for 10,000 years. Probably 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 not only for production of smoked products with a special organoleptic profile, but also for inactivating effects on enzymes and microorganisms. So far, techniques of smoking have been gradually improved and various procedures have been developed in different regions for treating meat and fish. Nowadays, the technology is used mainly for enrichment of foods with specific taste, odor, and appearance to be demanded widely on the market. On the other hand, the role of the preservative effects is going down gradually with regard to the latest trends in alternative preservation procedures. Today it is supposed that the technology is applied in many forms to treat 40–60% of the total amount of meat products (Sikorski, 2004) and 15%...

Keywords

Polycyclic Aromatic Hydrocarbon High Pressure Liquid Chromatography Polycyclic Aromatic Hydrocarbon Compound Polycyclic Aromatic Hydrocarbon Content Smoke Meat 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media, LLC 2009

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  • Peter Šimko

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