Influence of smoking method on chemical composition and properties of m. [musculus] longissimus dorsi of hogs
1995
Radetic, P. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia))
The experiments have shown that penetration of smoke components on occasion of cold smoking and low relative humidity is first of all limited to surface meat layers and therefore this smoking method cannot be accepted as technologically justifiable. Cold smoking at high relative humidity does not result in considerable changes of basic chemical composition. The contents of formaldehyde and phenol in cold smoked muscle, at high relative humidity, are increased, specially on the surface. At the same time, both components penetrate into the muscle depth.
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