Smoked Meat Research Articles

Impacts of Meat preservation on public health and economy

The meat preservation has positive effect on economy due to it prolongs the shelf life of the meat and also improve public health due to inhibition growth of microorganisms. In meat preservation Methods there is different methods that are being used for meat preservation. Since the man started to utilize the meat, he started to preserve it for later uses. Means of meat preservation that are used for meat preservation as meat Drying, meat Canning, meat Smoking, meat Freezing, meat Chilling, meat Curing, meat Salting, meat Fermentation and meat Pickling and meat Irradiation. Meat drying is the oldest meat preservation method that is still being used. Meat drying is also known as dehydration. Bacteria and enzymes only multiply at a certain level of moisture content, in meat drying we reduce the moisture content to 10-20% by weight and hence the enzyme remain inactivated. In the past meat was dried by sun meat drying method but now oven and dehydrators in practice. Now it’s easy to dry the meat at home with the help of stove and oven. By process, firstly, cut the meat into thin narrow meat strips then boil meat strips at high temperature that’s the bacteria could be killed, after boiling for 5-10 minutes’ bake in the oven. Through this method of meat preservation we can preserve meat for 1-2 months in the air tight containers.

Policiklični aromatični ugljovodonici kao limitirajući parametar tradicionalne proizvodnje suhomesnatih proizvoda

The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), industrial chamber and traditional craft smokehouse) in one meat industry facility in Serbia. Controlled industrial production cannot provide all distinguishable and specific sensory properties of traditional dry-cured products, so more and more frequently meat industries decide to include the products smoked in traditional craft smokehouses in their product assortment. 16 US EPA PAHs were determined using a gas chromatography-mass spectrometry method (GC-MS). The obtained results are part of the production technology validating process of the tested smoked meat products. Total concentrations of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluranthene and chrysene (comprising the so-called "PAH4" group) in traditional homemade smoked bacon produced in compliance with all the guidelines of good manufacturing and hygiene practice, reached 15.82 µg/kg what was above the legal limits set by Serbian legislation. This indicates that there is a need for monitoring the PAH content compounds in traditional smoked meat products, and quite likely the revision of the current rulebook on traditional dry-cured meat products following the EU practice.

Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material.

To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausages were smoked in a steam smoke chamber with an external smoke generator. The determination of PAHs was performed using the QuEChERS-HPLC-FLD/DAD method. The analyzed products met the requirements of Commission Regulation (EU) No. 835/2011 on the maximum permissible levels of PAHs. Statistically higher sums of 19 PAHs, including 15 heavy and 4 marker PAHs, were stated in smoked sausages in natural and cellulose casings. Synthetic casings like collagen and polyamide exhibited better barriers against PAH contamination than cellulose and natural casings. For each type of casing, significantly higher concentrations of PAHs were found in the external parts of the products. An increase in the fat content of the raw material increased the levels of PAH contamination in the products, regardless of the casing. Therefore, in industrial practice, the selection of an appropriate type of casing and raw material with the lowest possible fat content can be an effective method for reducing PAH levels in the interior of smoked meat products.

Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty

This study investigated the effects of smoke derived from cypress (CY), mulberry (MU), metasequoia (ME), pine (PI), and camphor (CA) on the heterocyclic aromatic amines (HAs), flavor, and sensory attributes of smoked pork patty. The results showed that the smoke derived from the five kinds of wood and the flavor of the corresponding smoked meat were classified into three types. Moreover, the smoke of CY and PI, and the smoke of MU and ME can be classified into one category respectively, which significantly improved the flavor of the smoked meat. Both free and protein-bound HAs were detected in smoked meat, while the smoking process significantly increased the HAs content, especially free Norharman (3.26 ng/g in control meat, and 82.24 ng/g in meat smoked with CY). Correlation analysis showed that various volatile organic compounds (VOCs) and HAs were closely associated. Future research should pay attention to the VOCs in smoked meat including vanillin, Close attention should be paid to tridecane and crotonic acid, as well as tetradecane and α-Dehydro-ar-himachalene in smoke, which were consistently correlated with various HAs and may participate in HAs formation. These results may reveal how the smoking process influences the formation of HAs and which factors should be targeted to inhibit HAs in smoked meat products.

Effect of Filtration Methods of Various Types of Adsorbents on the Quality of Coconut Shell and Kusambi Liquid Smoke as Raw Materials for Processed Meat Smoking

In this study, there were two groups, namely liquid smoke of kusambi and liquid smoke of coconut shells with various treatments of adsorbent filtration with 3 replications. There are three kind of treatment for each liquid smoke groups, first is liquid smoke without filtration process with adsorbent, liquid smoke with zeolite adsorbent treatment, liquid smoke with silica adsorbent treatment, and liquid smoke with activated charcoal adsorbent treatment. Analysis of variance showed that different types of liquid smoke and different adsorbent filtration had a very significant effect (P0.01) on antioxidants, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color and smokey scent in the resulting liquid smoke. Analysis of variance showed that the different types of liquid smoke had no significant effect (P0.05), but the filtration treatment with different adsorbents had a very significant effect (P0.01) on viscosity. And the analysis of variance also showed that the different types of liquid smoke and the filtration of different adsorbents had no significant effect (P0.05) on the color a* of the resulting liquid smoke. The differences in the types of liquid smoke and the treatment of liquid smoke filtration with adsorbents had a very significant effect (P0 .01) on antioxidant, total acid, specific gravity, tar, phenol content, pH, salinity, TDS, total yield, L* and b* color, hedonic color, and smoke aroma in the liquid smoke produced. However, the different types of liquid smoke did not have a significant effect on the resulting viscosity (P0.05) and the different types of adsorbents in the liquid smoke filtration process had a very significant effect on the viscosity (P0.01). Meanwhile, the different types of liquid smoke and the different types of adsorbents in the liquid smoke filtration process did not have a significant effect on the value of the color a* or the reddish color of the liquid smoke (P0.05).

Formation of pyrolysis-affected PAHs, oxygenated PAHs and MCPDs in home smoked meat

Traditional American home smoking of meat is becoming more and more popular also in Europe due to the positive characteristics of home smoked meat such as flavor, taste and texture. However, the long and intensive smoke exposure leads to the formation of pyrolysis-affected contaminants. Here, the contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs), six PAHs, and free 3- and 2-MCPD were investigated in home smoked meat. The meat was prepared under seven different conditions (four replicates, each) defined by smoking device (offset smoker or kettle grill), heating material (beech wood logs or charcoal), smoking material (logs or chips) and sample pretreatment (unsalted and salted). The highest median contents were observed for salted meat prepared on an offset smoker using logs (OPAH4: 31 μg/kg; PAH4: 68 μg/kg; 3-MCPD: 98 μg/kg; 2-MCPD: 7 μg/kg), exceeding the PAH4 EU maximum level for barbecued meat of 30 μg/kg. Salting of meat before smoking had a great effect on the 3- and 2-MCPD content, but not on the OPAHs and PAHs. 3- and 2-MCPD noticeably penetrated the smoked product in contrast to the PAHs and OPAHs. An approximate prediction of the OPAH4 content on the basis of the PAH4 content is possible.

DIETARY HABITS OF POPULATION IN THE CROATIAN RURAL AREA DAMAGED BY AN EARTHQUAKE. “THE SILENT KILLER HUNT”- CROATIAN SOCIETY OF HYPERTENSION PROJECT

Objective: A healthy diet is a crucial modifying factor for a healthy life. The World Health Organization (WHO) recommends taking at least 400 g or 5 portions of fruits and vegetables daily. Unsaturated fats found in fish are preferred to saturated fats found in fatty meat. Salt intake should be limited to 5 g daily and people should be careful with hidden salt that is found in bread, smoked meat, and spices. It is recommended that daily sugar intake is less than 10% of total daily energy intake. We aimed to investigate the dietary habits of the adult population living in a rural area damaged by the earthquake. Design and method: The survey was performed using a modified food consumption questionnaire. In this analysis, we included 214 participants older than 18 years of age (opportunistic screening). Results: The study revealed unhealthy dietary patterns in terms of low consumption of fish, rare fruit and vegetable intake and high incidence of red and smoked meat consumption. A total of 60.7% of participants consume less than 3 portions of fruits and vegetables per day and only 7.5% take the recommended 5 or more portions per day. Very few subjects do eat fish (8.4%) or eat it a few times a month (53.3%). A total of 44.4% of subjects eat red meat up to 2 times a week and 21.5% of them eat it every day. A total of 37.4% of people consume smoked processed meat on a weekly basis, while 16.8% eat it every day. Almost one-third of survey respondents (31.3%) reported eating sweets and cakes on a daily basis. Conclusions: Major consumption of red and smoked meat, high intake of sugar and low intake of fruits, vegetables and fish indicates that further education of the population of rural areas and promotion of a healthy diet is needed in order to ameliorate their dietary behaviors.

Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicão, a ready-to-eat traditional cured smoked meat sausage

The efficacy of pulsed light (PL) for the surface decontamination of a sliced ready-to-eat cured meat product, salpicão, was studied. The surface of the slices was inoculated with Listeria monocytogenes (107 cfu/g), and then PL treatment was applied. Microbial analyses (L. monocytogenes, coagulase-negative Staphylococci (CNS), Lactic acid bacteria (LAB) and Enterobacteriaceae) were performed immediately after the treatment. pH, aw, colour and volatile profile were also evaluated. Response Surface experimental Design was applied regarding factors voltage (ranging from 1828 to 3000 V) and distance (ranging from 2.6 to 5 cm) to the light source, and a maximum of 16.11 J/cm2 energy dose was achieved. A reduction of 1.58 log cfu/g in L. monocytogenes count was obtained when a fluence of 5.31 J/cm2 was applied. Enterobacteriaceae, LAB and CNS endogenous microbial populations were not influenced by PL treatment. PL application reduced a* values and influenced b* values without impacting the sample ΔE or L* values. The potential oxidative effect of this technology was evaluated by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and no significant changes were verified after its application in this sliced cured meat product.

Incidence of Polycyclic Aromatic Hydrocarbons in Portuguese Traditional Dry Smoked Meat Products Manufactured at Home for Self-Consumption and by Micro Industrial Plants

Polycyclic aromatic hydrocarbons (PAHs) concentration in dry meat products is a priority safety requirement, mainly in those processed under the traditional smoking procedure. In order to investigate the levels occurred in traditional dry fermented sausages manufactured by regional home producers, samples were collected in region of Central-East part of Portugal for comparison with those from one micro industrial plant situated in the same geographical area. In the former products, mean total PAHs level (1364.0 µg/kg) almost doubled that of industrial counterparts (750 µg/kg) with PAH8 representing 2.9 and 1.65% of those total contaminations, respectively. In both product groups, BaA and CHR were the most concentrated compounds within the PAH8 indicator (15.39 µg/kg and 13.66 µg/kg vs 5.67 µg/kg and 5.15 µg/kg). In home made products the BaP concentration surpassed the limit value of 5.0 µg/kg in 31.3% of the samples, with 3 of these cases more than doubling that amount. In addition, more than 93% of samples showed a BaP contamination higher than 1.0 µg/kg. By the contrary, among products processed under the industrial conditions that limit was never surpassed and 81.3% of the samples presented a BaP level lower than 1.0 µg/kg.

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.

In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs-including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman-and six kinds of protein-bound HAs-including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman-were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0-4 h (at 0 h and 4 h they were 4.24 ng·g-1 and 98.33 ng·g-1, respectively), and the content of the free HAs decreased to 78.80 ng·g-1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g-1, at 50 °C, to 127.16 ng·g-1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g-1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g-1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.

Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation

ABSTRACT This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass Spectrometer. Health risk of the PAHs to humans was also estimated. Sixteen PAHs were detected in the smoked meat with concentrations ranging from 0.002 to 9.221 μg/kg. B[a]P recorded the highest value of 9.221 μg/kg (0 kGy) and the least value of 0.057 μg/kg for the meat samples. Irradiation significantly reduced the PAHs concentrations and their carcinogenic derivatives. Health risk estimation suggested that the levels of PAHs in the treated smoked meats pose no dietary intake risks. Gamma irradiation has the potential to minimize the toxicity of carcinogenic PAHs in smoked guinea fowl meat, thereby increasing export and enhancing the future economical marketing of this food product.

Effects of Wood Smoke Exposure and Associated Factors on Respiratory Parameters of Pygmies Involved in the Smoking of Game Meat in the Congo/Brazzaville

Effects of Wood Smoke Exposure and Associated Factors on Respiratory Parameters of Pygmies Involved in the Smoking of Game Meat in the Congo/Brazzaville

Sámi Traditional Knowledge of Reindeer Meat Smoking

Reindeer meat, traditional food and knowledge are vital for the culture, health, and economy of Sámi reindeer herders. Nevertheless, the practices of reindeer meat smoking have barely been part of scientific research or reindeer herding management. We investigated Sámi reindeer herders’ approach to meat smoking in Northern Norway performed in the traditional Sámi tent, the lávvu. The investigation included workshops, interviews, participatory observations, and co-analyze meetings. Our findings reveal a typology of the traditional Sámi smoking practices. Sámi reindeer herders use a variety of wood species and plant parts to control the smoke based on a complex system of traditional knowledge. Yet there is a need for education, industry, and research acknowledging, supporting, and maintaining the Sámi meat-smoking process and associated worldviews, knowledge, and practices to ensure ethical, sustainable, and healthy food production.

Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study

ABSTRACT Smoking reindeer meat in a traditional Sámi lávvu (tent) is a knowledgeable and long tradition for food preservation among Sámi reindeer herders. However, due to the formation of polycyclic aromatic hydrocarbons (PAH) during smoking, scientists associate smoked meat with human health risks. PAH contamination of smoked food depends on the smoking method, the temperature and the wood species. The smoking temperature and the PAH contaminations of Sámi traditional lávvu-smoked reindeer products yet remain uninvestigated. To remedy this knowledge gap, we developed a unique co-produced lávvu-laboratory pilot study for temperature measurements and PAH analysis of smoked reindeer meat with different Arctic wood species (willow, birch and juniper) and plant parts (logs and twigs). Our study confirms reindeer herders understanding, that birch wood, and especially birch twigs, generate higher smoking temperatures than willow. Except reindeer meat smoked with birch twigs, PAH levels of analysed reindeer meat cuts were lower than EU recommended maximum levels. However, all smoked reindeer fat samples showed much elevated PAH contaminations. Our results demonstrate the importance of co-production including both scientific and traditional knowledge in research for increased understanding of Indigenous peoples’ traditional food smoking and to insure healthy traditional smoked Arctic products.

RESEARCH ON QUALITY AND SAFETY OF SMOKED QUAIL MEAT

This paper is dedicated to the study of the quality and safety of cooked smoked quail meat, a local product, which is made for public consumption. In order to assess the quality and safety of the researched product, the sensory, physicochemical and microbiological characteristics of the product were studied and compared with the standard for this type of product. Following the research, it was found that the product we researched is of good quality, harmless to the consumers, according to the sensory, physicochemical and microbiological indices.

Survival and growth dynamics of Listeria monocytogenes and Salmonella spp. on artificially contaminated cooked ready-to-eat meat products

The aim of the study was to evaluate the potential of survival and growth dynamics of Listeria monocytogenes strains and Salmonella enterica subsp. enterica serovar Enteritidis and Typhimurium, inoculated artificially (individually and in mixture) on two ready-to-eat (RTE) cooked smoked meat products. For the purpose of the study 120 slices of cooked smoked sausage and 40 slices of cooked smoked loin were purchased and inoculated with the strains. Two storage temperatures were selected: 6 oC and 10 oC for 8 days. The study was performed as challenge tests in a secondary contamination scenario to investigate the presence and/or absence of pathogenic bacteria during the shelf life of the products. The inoculum levels at the start of the experiment were 4.46 log10 CFU/g and 2.88 log10 CFU/g for the L. monocytogenes strains at the surface of the cooked smoked loin and cooked smoked sausage respectively. Using the same inoculation method, but adding Salmonella enterica serovars to the mixture, the inoculum levels were 4.15 log10 CFU/g at the surface of the cooked smoked loin and 2.94 log10 CFU/g at the surface of the cooked smoked sausage. L. monocytogenes was detected at all sampling days on both storage temperatures. It showed an average increase by 0.5–1.0 log10 CFU/g on the cooked smoked sausage and by 2.0–3.3 log10 CFU/g for the cooked smoked pork loin for the duration of the study. Salmonella enterica serovars were also present at each sampling day on both storage temperatures. Typical colonies were isolated and serotyped, confirming the survival of these pathogenic bacteria. Salmonella enterica subsp. enterica serovar Typhimurium was the predominant serovar at almost every sampling day. The results from our study showed no competitive relationship in the presence of Salmonella and L. monocytogenes in contaminated meat products. The two types of microorganisms were successfully adapted and developed independently under appropriate conditions, including temperature, humidity, water activity and pH.

ИССЛЕДОВАНИЕ ЭФФЕКТИВНОСТИ ПРИМЕНЕНИЯ АККУМУЛЯЦИОННОЙ СИСТЕМЫ ОХЛАЖДЕНИЯ НА ПРЕДПРИЯТИЯХ МЯСНОЙ И ПТИЦЕПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИ

The results have been expounded in the paper for calculation and analytical researches of refrigeration treatment of boiled smoked meat products. The scheme has been proposed for accumulative chilling system with phase change refrigerant. The system ensures industry and ecologic safety.

Colorectal cancer epidemiology and risk factors

Colorectal cancer is an important health problem, being the third most frequent cancer pathology both in men and women. Programmes have been developed to decrease CRC incidence and mortality, including primary prevention strategies focusing on population education regarding diet and physical activity and secondary prevention programmes such as screening. Modifiable risk factors are known to be diet, obesity, smoking, alcohol and read meat consumption. Non-modifiable risk factors are age, inflammatory bowel disease, genetic syndromes and family history of colorectal cancer.

Abstract LB088: Meat consumption and Cancer of Unknown Primary (CUP) risk: results from the Netherlands Cohort Study on diet and cancer

Abstract Meat consumption and Cancer of Unknown Primary (CUP) risk: results from the Netherlands Cohort Study on diet and cancer Purpose: Cancer of Unknown Primary (CUP) is a metastasized cancer for which the primary tumor origin remains unidentifiable during a patient's lifetime. CUP prognosis is highly unfavorable with a median survival of 1.7 months. Research into CUP etiology with respect to dietary factors is particularly scarce. This study investigates whether meat consumption is associated with CUP risk, and whether there is multiplicative interaction between sex or cigarette smoking status and the relationship of meat consumption and CUP risk. Methods: Data was utilized from the prospective Netherlands Cohort Study (NLCS) that includes 120,852 participants aged 55-69 years from 204 Dutch municipalities. All participants completed a self-administered questionnaire on diet and other cancer risk factors at baseline. Habitual meat consumption was measured with respect to red meat (overall), beef, pork, minced meat, liver, processed meat, poultry and fish. The food-frequency questionnaire had been validated against a 9-day diet record and was tested for reproducibility. Cancer follow-up was established through record linkage to the Netherlands Cancer Registry and the Dutch Pathology Registry. As a result, a total of 899 CUP cases and 4,111 subcohort members with complete and consistent dietary data were available for case-cohort analyses after 20.3 years of follow-up. Multivariable adjusted hazard ratios (HRs) were calculated using proportional hazards models, and were adjusted for age, sex, alcohol consumption, cigarette smoking variables (status, frequency, duration), and total energy intake. Results: In general, we observed no association between red meat (overall) consumption and CUP risk (multivariable adjusted HR for Q4 vs. Q1: 1.04, 95% CI: 0.83-1.30, Ptrend = 0.31). An increased risk was observed between beef consumption and CUP, for which a statistically significant trend was found (HR for Q4 vs. Q1: 1.22, 95% CI: 0.99-1.52, Ptrend = 0.02). The effect of beef consumption on CUP risk appeared to be stronger in women (HR Q4 vs. Q1: 1.47, 95% CI: 1.04-2.07, Ptrend = 0.004). A statistically significant association was also observed between processed meat consumption and CUP risk (HR for Q4 vs. Q1: 1.40, 95% CI: 1.12-1.75, Ptrend = 0.006). Our sex-stratified analysis indicated that the effect of processed meat consumption on CUP risk was more pronounced in women (HR for Q4 vs. Q1: 1.53, 95% CI: 1.08-2.16, Ptrend = 0.001), than in men (HR Q4 vs. Q1: 1.33, 95% CI: 0.99-1.79, Ptrend = 0.15). In contrast, no associations were observed between poultry or fish consumption and CUP risk (HR for C4 vs. C1: 0.97, 95% CI: 0.79-1.21, Ptrend = 0.28 & HR for Q4 vs. Q1: 1.25, 95% CI: 0.99-1.57, Ptrend = 0.29, respectively). We found no multiplicative interaction between cigarette smoking status and meat consumption and CUP risk. Conclusion: Beef and processed meat consumption appear to be associated with increased CUP risk in women. In men, there appeared to be a non-significant positive association between processed meat consumption and CUP risk. Citation Format: Karlijn Hermans, Piet Van den Brandt, Caroline Loef, Rob Jansen, Leo Schouten. Meat consumption and Cancer of Unknown Primary (CUP) risk: results from the Netherlands Cohort Study on diet and cancer [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2021; 2021 Apr 10-15 and May 17-21. Philadelphia (PA): AACR; Cancer Res 2021;81(13_Suppl):Abstract nr LB088.

Determination of 15+1 European Priority Polycyclic Aromatic Hydrocarbons in Smoked Meat Products by Saponification/Solid-Phase Extraction and Gas Chromatography-Mass Spectrometry.

A method for the determination of 15+1 European priority polycyclic aromatic hydrocarbons (EUPAHs) in smoked meat samples by saponification/solid-phase extraction and gas chromatography-mass spectrometry has been developed. Both saponification and solid-phase extraction conditions were optimized, which lead to shorter sample preparation time and excellent sensitivity and selectivity. The optimal saponification condition for the lipid extract of 5.00g smoked food sample was 5mL KOH (1.5mol/L)-ethanol at 70°C for 5min, and the shorter alkaline treatment time avoided the loss of volatile EUPAHs such as Benzo[c]fluorene. All the EUPAHs showed good linearity in the range between 5.0 and 50.0ng/mL with correlation coefficients between 0.997 and 1.00. The estimated LODs for the EUPAHs were 0.15-0.30 μg/kg, while the LOQs were 0.50-1.0 μg/kg. The three spiking levels of EUPAHs were 1.0, 2.0 and 5.0 μg/kg, and the average recovery was between 75.2 and 99.6%, while the RSD were 2.3-12.4%. This sensitive and rapid method was successfully applied to smoked meat samples from Zhejiang Province of China, and the results revealed the presence of 13 EUPAHs. Benzo[a]pyrene (BaP) was found in 19 out of 20 samples, with concentration ranging from 0.51 to 4.57 μg/kg. The sum of concentrations of PAH4 (summation of benzo(a)pyrene, chrysene, benzo(a)anthracene, and benzo(b)fluoranthene) were 2.40-53.56 μg/kg.