Description
Stone Age meat smoking preserved meat by low‑temperature exposure and deposition of smoke‑derived phenolic compounds.
Technical
During smoking, phenolic compounds such as guaiacol and syringol penetrate the meat surface, while formaldehyde and acrolein form from pyrolysis of hardwoods. These chemicals disrupt bacterial cell membranes and enzymes, creating an inhospitable environment for spoilage organisms. The mild heat (50–70 °C) denatures surface proteins enough to reduce water activity without fully cooking the interior.
Science
Primary Reaction
Deposition of phenolic compounds and formation of formaldehyde/acrolein onto meat surface
Sensory Profile
Aroma ()
smokyearthywoodysubtlemildcharredresinoussweet undertonesleatherymineral