What You Need to Know
During the process, volatile phenolic compounds such as guaiacol and syringol adsorb onto meat proteins, while carbonyls and organic acids lower the surface pH by 0.2‑0.4 units, inhibiting spoilage bacteria. The mild heat also promotes limited Maillard browning only if surface temperatures exceed 120 °C, contributing to a subtle caramelized flavor.
Key Parameters
Temperature
°C - °C
Time
-
The Science
Primary Reaction
Adsorption of smoke‑borne phenolic compounds onto meat proteins and acidification of the surface