Smoked meat is widely consumed in many areas, particularly in rural southwest China. High concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked meat could lead to adverse dietary exposure and health risks. In this study, 27 parent PAHs (pPAHs), 12 nitrated PAHs (nPAHs), and 4...
smoke penetration. Large pieces of meat need higher temperatures and a longer period of smoking. Where salt-cured meat is used for smoking, the brine should be washed off the surface of the meat with clean water, otherwise the salt will form a crust on the surface of the meat during ...
Liquid smoke flavoring,also known as wood vinegar,has been applied to a variety of low temperature meat products.In order to ascertain the flavor character... ST Jiang,Q Wang,KZ Cai,... - 《Food Science》 被引量: 5发表: 2013年 加载更多0关于...
You don’t want to serve your guests undercooked or rubbery pieces of meat but yet overcooking it risks making each bite dry and flavorless. Fear not, we’ve got all the tips and tricks here for you so you can nail that perfectly cooked piece of beautifully smoked pork every single time!
The average concentration of Cd in WF and WHS-samples exceeded the EU regulation for muscle meat of Engraulis spp of 0.25 mg/kg (European Commision 2006), which prompted further calculations of Cd-exposure. Calculation of TWI demonstrated that daily consumption of a portion (17 g) for a ...
They must first cooperate with their health department and agree on a HAACP plan to reduce the risk of illness. For this specific issue to get the go-ahead, the plan would need to state that only meat ground in-house can be cooked and served medium rare. Any pre-ground meat would ...
Public health risks from illegally imported african bushmeat and smoked fish. EcoHealth. 2015; 1612-9210Chaber, A. L., and A. Cunningham, 2015: Public health risks from illegally imported african bushmeat and smoked fish: public health risks from african bushmeat and smoked fish. EcoHealth, ...
The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205–24,434, thus indicating a potential concern for consumer health for specific population groups.KEYWORDS: PAHs, smoked meat, GC–MS/MS...
Moreover, lipid peroxidation products (LPPs) can also coexist in cured meat products (Lee et al., 2020). All these hazardous chemicals are closely related with carcinogenesis, teratogenesis and mutagenesis, which have potential or immediate risks to human health (Bouvard et al., 2015; IARC ...
The health risk assessment of heavy metals in smoked fish and meat indicated that there were no immediate health risks associated with their consumption. Long-term storage of fish and meat products should also be discouraged so as to avert increased levels of TMA....