What You Need to Know
During smoking, phenolic compounds such as guaiacol and syringol penetrate the meat, acting as natural antimicrobials that reduce microbial load. The moderate heat (60–80 °C) causes protein denaturation and collagen cross‑linking, which firm up the texture while preserving moisture at 20–30 % to inhibit bacterial growth. The slow, low‑temperature process also allows Maillard reactions to develop subtle sweet and savory notes without excessive browning.
The Science
Primary Reaction
thermal dehydration + protein denaturation + collagen cross‑linking + phenolic antimicrobial action