Abstract
The flavouring, colouring and preservation of foods, primarily meats, by applying wood smoke were probably discovered accidentally, and over a long period of time. From what we can learn, the smoking of foods has existed almost as long as cooking.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
Byrne, G.A., Gardener, D. and Holmes, F.H. (1966). The pyrolysis of cellulose and the action of flame retardants. J. Appl. Chem., 16, 81–87.
Doerr, R.C. and Fiddler, W. (1970). Partition ratios of some wood smoke phenols in two oil:water systems. Agr. Food Chem., 18, 937–939.
Gilbert, J. and Knowles, M.E. (1975). The chemistry of smoked foods. J. Food Technol., 10, 245–251.
Fengel, D. and Wegener, G. (1984). Wood: Chemistry Ultra-structure, Reactions. Walter de Gruyter, Berlin, chapter 12.
Kim, K., Kurata, T. and Fujimaki, M. (1974). Identification of flavor constituents in carbonyl, non-carbonyl, neutral and basic fractions of aqueous smoke condensates. Agr. Biol. Chem., 38(1), 53–63.
Maga, J.A. (1988). Smoke in Food Processing. CRC Press Inc., Boca Raton, Florida.
Namiki, M. and Hayashi, T. (1983). InThe Maillard Reaction in Foods and Nutrition, ed. G.R. Waller and M.S. Feather. American Chemical Society Symposia Series, Washington, DC, p. 45.
Shafizadeh, F. (1984). In The Chemistry of Solid Wood, ed. R. Rowell. American Chemical Society, Washington, DC, chapter 13.
Underwood, G. (1990). Process making liquid smoke compositions and resin treated liquid smoke compositions. US Patent 4,959, 232.
Underwood, G. and Graham, R.G. (1989). Method of using fast pyrolysis liquids as liquid smoke. US Patent 4,876,108.
Underwood, G.L. and Wendorff, W.L. (1981). Smoke flavored hydrophilic liquid concentrate and process of producing same. US Patent 4,250,199.
Wendorff, W.L. (1981). Antioxidant and bacteriostatic properties of liquid smoke. In Proceedings of Smoke Symposium, Red Arrow Products Co., Manitowoc, WI, pp. 73–87.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Hollenbeck, C.M. (1994). Contribution of smoke flavourings to processed meats. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_11
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2177-8_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5911-1
Online ISBN: 978-1-4615-2177-8
eBook Packages: Springer Book Archive