Abstract
During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims to evaluate the difference in PAH content in samples of traditional dry cured pork meat products, “Hercegovačka pečenica”, produced in (1) a traditional smokehouse and (2) in industrial chambers. The study revealed that the content of the four priority PAHs (PAH4) in samples produced in a traditional smoking manner highly exceeded (up to 10 times) the maximal limits set for PAHs (12 µg/kg). PAH4 in all samples subjected to industrial smoking procedures was below the limit of quantification. All samples had below-the-limit-of-quantification values for Benzo[a]pyrene. The surface layer of the samples produced in traditional conditions had the highest total content of PAH16. The inner parts of all samples, whether traditional or industrial, had significantly lower PAH16 concentration than the surface layer.
Highlights
IntroductionHercegovačka pečenica is a traditional dry cured pork meat product produced in Herzegovina (a southern region of Bosnia and Herzegovina) in a specific way
Hercegovačka pečenica is a traditional dry cured pork meat product produced in Herzegovina in a specific way
The use of traditional smoking method resulted in higher polycyclic aromatic hydrocarbons (PAH) contamination than the industrial
Summary
Hercegovačka pečenica is a traditional dry cured pork meat product produced in Herzegovina (a southern region of Bosnia and Herzegovina) in a specific way. Specific geographical conditions of Herzegovina (the influence of the sub-Mediterranean climate in particular) with a significant influence of the Mediterranean and in some parts of the continental climate, distinguishes Hercegovačka pečenica from similar products originating from other areas. The characteristic of this microclimate is bora and sirocco winds, which meet and collide only in this area. Meat smoking is widely used in the production of traditional dry cured meat products from Herzegovina One of these is the traditional Hercegovačka pečenica. The direct smoking during the drying process is still the most commonly used technique with traditional producers
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
