ArticleFoods (Basel, Switzerland)2020
Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 37 citations in OpenAlex.
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham.Foods (Basel, Switzerland) · 2025Article
- Quality characters of low-salt semi-dried golden pomfret processed with an innovational substitute of plasma-activated water.Food chemistry: X · 2025Article
- The Effect of Incorporating Fermented Elderberries (Foods (Basel, Switzerland) · 2025Article
- Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies.Foods (Basel, Switzerland) · 2025Article
- Association of Maternal Dietary Habits and InfantNutrients · 2024Article
- The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.Foods (Basel, Switzerland) · 2023Article
- Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins.Foods (Basel, Switzerland) · 2022Article
- Methodological Approaches for Monitoring Five Major Food Safety Hazards Affecting Food Production in the Galicia-Northern Portugal Euroregion.Foods (Basel, Switzerland) · 2021Review
- Co-Inoculation withInternational journal of environmental research and public health · 2021Article
- Sausages: Nutrition, Safety, Processing and Quality Improvement.Foods (Basel, Switzerland) · 2021Article
- Sensory Changes andFoods (Basel, Switzerland) · 2020Article
- Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage.Microorganisms · 2020Article
- Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%-40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.
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