12. Smoking

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Zdzisław E. Sikorski1 and
  2. Edward Kołakowski2

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch12

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Sikorski, Z. E. and Kołakowski, E. (2010) Smoking, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch12

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. 1

    Department of Food Chemistry, Gdanísk University of Technology, Australia

  2. 2

    Department of Food Science and Technology, Agricultural University of Szczecin, Papie a Pawła VI St. 3, 71-459 Szczecin, Poland

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • smoking, drying and salting of meats - oldest methods of food preservation;
  • curing smoke - generation and properties of wood smoke;
  • chemical composition of smoke;
  • group of carboxylic acids in wood smoke - about 30 compounds;
  • accumulation and interactions of smoke components in meats;
  • deposition on smoked surfaces;
  • smoke compounds - dominant factor directly responsible for smoky flavor;
  • antimicrobial activity of smoke components;
  • possible health hazards caused by smoked meats;
  • smokehouses with external smoke generators


This chapter contains sections titled:

  • Introduction

  • Accumulation and Interactions of Smoke Components in Meats

  • The Sensory Effects

  • The Antimicrobial Activity of Smoke Components

  • The Antioxidant Properties of Smoke Components

  • Possible Health Hazards Caused by Smoked Meats

  • The Equipment for Smoking

  • Typical Procedures for Smoking Meats

  • References