Description
A preservation technique that infuses meat with hardwood smoke at low to moderate temperatures, depositing antimicrobial phenolics and characteristic flavor.
Technical
During smoking, pyrolysis of hardwood generates phenolic compounds such as guaiacol and syringol, which adsorb onto the meat surface and disrupt microbial enzyme activity. Concurrently, aldehydes and organic acids contribute to flavor development while the modest heat (60–80 °C) retains moisture, and higher temperatures (120–150 °C) accelerate drying and antimicrobial effects.
Science
Primary Reaction
Adsorption of phenolic compounds onto meat proteins inhibiting microbial metabolism
Sensory Profile
Aroma ()
smokywoodysweetearthycharredcaramelizedresinousspicytoasted