Smoked meat, flavor

Smoking Smoking produces the distinctive smoked-meat flavor which consumers demand in certain meats. 

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. 

It has a very mild, slightly caramellic, warm-oily odor (Arctander, 1967) and is well correlated with the undesirable burnt and bitter note of dark-roasted coffees. Its flavor threshold in water was 5 ppm for Brule et al. (1971) who found a slight taste of smoked meat. 

Formation, factors affecting concentrations, legal limits and occurrence of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavor additives are briefly reviewed by Simko. The most widely employed techniques such as thin-layer chromatography (TLC), gas chromatography (GC), and high-performance liquid chromatography (HPLC) are evaluated. Moreover, sample preparation, pre-separation procedures, separation and detection systems being used for the determination have been evaluated with emphasis on the latest developments in applied food analysis and... 

Simko, R, Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavoring food additives, J. Chromatogr. B, 770, 3, 2002. 

Toxicoiogy TSCA listed Uses Flavoring agent for smoked meats and pharmaceuticals... 

Uses. Inactive dried yeasts are used as iagredients ia many formulated foods baby foods, soups, gravies, and meat extenders as carriers of spice and smoke flavors and ia baked goods. Yeasts used ia the health food iadustry are geaeraHy fortified with minerals and contain higher concentrations of the B vitamins, especially thiamin, riboflavin, and niacia (see Vitamins). 

In meat curing, nitrite is traditionally used for developing the pink, heat-stable pigment. Its other important role is the inhibition of the outgrowth of Clostridium botulinum spores in pasteurized products and, in some countries, in several types of smoked fish. Nitrite also serves as an antioxidant and contributes positively to the development of the flavor of cured-meat. The undesirable side-effect, however, is the reaction of nitrite with amino groups of food constituents, leading to the formation of NNCs. 

The addition of certain substances to foodstuffs was practiced in ancient times, mostly for improving keeping properties. Salt was added to perishable foodstuffs such as meat and fish from the prehistoric ages on. Smoke curing can also be considered as the fortuitous addition of constituents to food, as wood smoke contains a number of compounds that are absorbed by the food during the smoke-curing process or are deposited onto the surface. These treatments not only prolong the shelf life of the food but also add to the flavor. 

Smoking helps to preserve the meat. If properly done it gives a desirable flavor. 

Green idckory or maple wood is the best fuel for smoking. Hard wood is preferable to soft wood. Resinous woods should never be used, as they give an objectionable flavor to the meat. Com cobs may be used, but they deposit carbon on the meat, giving it a dirty appearance. 

Leistner (1987) stated that the number of Gram-positive bacteria in the raw meat should be moderate. The a must be decreased to <0.92 within 12 hr and to <0.90 by 36 hr. This can be achieved by drying for 36 hr at 48°C and 65% relative humidity. If drying is not carried out over charcoal, it should be lightly smoked at 48°C and 65% relative humidity. The product should be held at 20-25°C and 75% relative humidity for 3 days to allow for moisture equilibration or until an a of <0.80 is achieved. The sausage should then be vacuum-packaged, since this improves the flavor and inhibits mold growth. 

Products and Uses A curing agent, color fixative, and flavor preserver in bacon, meat (cured), meat products, smoked fish, frankfurters, bologna, and poultry products. Prevents growth of botulism spores. 

Processing of meat and fish, such as curing and/or smoking, creates a characteristic flavor in the products especially in sausages or bacon [106], Commercial smoke flavorings used in the food industry have different organoleptic features, due to their different compositions. Many factors have an important influence in the composition of these mixtures such as the processes followed in their manufacture [107]. 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes Storage Light-sensitive Uses Antioxidant, preservative in foods, brewing, pharmaceuticals, industrial applies. curing accelerator for nitrites on meat color stabilizer, flavor stabilizer in meat prods. ... 

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