Smoked meat

Rauch-f bung, /. smoke coloring, -fleisch, n. smoked meat. 

Hydroxymethyl)-7V-nitrosothiazolidine (289) and 2-(hydroxymethyl)-7V-nitrosothia-zolidine-4-carboxylic acid methyl ester (290) were determined in cured smoked meats by HPLC-TEA588. 

The possible health hazards associated with the smoking of food are caused by carcinogenic compounds from wood smoke that are found in smoked meats, fish, and cheese. These compounds include PAHs, A-nitroso-compounds (NNCs), and HAs. 

Simko, P. (2002). Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives, J. Chromatogr. B, 770, 3-18. 

Smoked meats, particularly processed pork products, show little loss of flavor and aroma after treatment. Since the storage properties of these products are usually adequate without radiation there is little point in discussing this area of endeavor. The same comment applies to cooked meats, whether they be cooked before, during, or after irradiation. 

Nitrosamines are toxic compounds as well as potent animal and human carcinogens (Patnaik, 1992). These substances occur in trace quantities in tobacco smoke, meat products, and salted fish. Some of these compounds are classified by U.S. EPA as priority pollutants in industrial wastewaters, potable waters, and hazardous wastes. These nitrosamines are listed in Table 2.16.1. Such pollutants occurring in environmental samples can be determined by U.S. EPA s analytical procedures (U.S. EPA 1990, 1992). 

Leather is the preserved skin of an animal. Skin that has been merely dried is stiff and subject to mold when wet. Skins were sometimes included in dried or smoked meats, and were also used to make glue or sizing. 

The most important sources of A-nitrosamines in terms of NDMA in the human diet are the following fried bacon, smoked meat, smoked fish (0.4 40 mg/kg), wine (10-21 mg/kg), and beer (0.1-0.5 mg/kg) [79]. 

Regarding quality control it is necessary to look for the level of PAH, expressed as 3,4-benzpyrene. According to Commission Regulation (EC) No. 208/2005 [22] the, maximum level is 5.0 ppb (g/kg) in smoked meat and fish products, 2.0 ppb in oils and fats for human consumption and 1.0 ppb in foods for infants and young children. Furthermore, CoE and SCF recommend in their guidelines... 

Properties Crude, yellow to red hquid. A mixture of materials from wood distillation. Crude product contains methanol, acetic acid, acetone, furfural, and various tars and related products. D 1.018-1.030. Miscible with water and alcohol. Use Smoking meats. 

Use Pharmaceuticals, reducing agent in electrodeless nickel plating of plastics and metals, lab reagent, substitute for sodium nitrite in smoked meats. 

The rate of /V-nitrosation increases with the pKa of the amine and depends on the pH — it is highest at a pH range of 2-4. The reaction can be inhibited by compounds capable of binding the nitrosating agents — in meat curing, sodium ascorbate is very effective. Foods low in amines and nitrites generally contain about 1-10 ppb, while cured and heavy smoked meat and fish contain up to several hundred ppb of /V-nitroso compounds. 

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