Handbook of Meat Processing

(Greg DeLong) #1
Smoking 245

Nicol , D. L. 1962. The fl uidized sawdust smoke pro-
ducer. In Advances in the Engineering of the Smoke
Curing Process , II International Session, edited by D.
J. Tilgner. Belgrade : Yugoslav Institute of Meat
Technology.
Obiedzi n ́ ski , M. , and A. Borys. 1977. Identifi cation of
polynuclear aromatic hydrocarbons in wood smoke.
Acta Alimentaria Polonica 3 ( 27 )(3): 169 – 173 (in
Polish).
Rasmussen , H. J. 1956. Fireless smokehouse smoker.
Food Engineering 28 ( 6 ): 65 – 67.
Ruiter , A. 1979. Color of smoked foods. Food
Technology ( 5 ): 54 – 63.
Sen , N. P. , P. A. Baddoo , and S. W. Seaman. 1993.
Studies on the occurrence and formation of
2 - (hydroxymethyl) - N - nitrosothiazolidine - 4 - carbox-
ylic acid (HMNTCA) and 2 - (hydroxymethyl) - N - ni-
trosothiazolidine (HMNTHZ) in various cured
smoked meat, fi sh and cheese. Journal of Science and
Food Agriculture 61 : 353 – 356.
Scientifi c Committee on Food 2002. Opinion of the
Scientifi c Committee on food on the risks to human
health of polycyclic aromatic hydrocarbons in food.
SCF/CS/CNTM/PAH/29 Final. Brussels: European
Commission. Health and Consumer Protection
Directorate - General.
Seuss , I. 1986. Einfl uss der R ä ucherung auf n ä hrwert-
bestimmende Bestandteile von Fleischerzeugnissen.
III. Proteinverdaulichkeit und Aminos ä urengehalt bei
Dosenbr ü hwurst und Rohwurst. Fleischwirtschaft
66 ( 4 ): 544 – 550.
Sikorski , Z. 1962. Einige Probleme der elektrostatischen
Rauchniederschlagung beim R ä uchern. Nahrung
6 : 148 – 156 ,
Š imko , P. 2003. Determination of polycyclic aromatic
hydrocarbons in smoked meat products and smoke
fl avoring food additives. Journal of Chromatography
B 770 : 3 – 18.
Tilgner , D. J. , and Z. E. Sikorski. 1962. Einige
Beobachtungen ü ber elektrostatische Apparate f ü r
R ä ucherrauchniederschlagung. Tehnologia Mesa
(special edition): 83 – 84.
T ó th , L. , and K. Potthast. 1984. Chemical aspects of the
smoking of meat and meat products. In Advances in
Food Research , vol. 29 , edited by C. O. Chichester ,
E. M. K. Mrak , and B. S. Schweigert. New York :
Academic Press.
Watts , B. M. , and M. Faulkner. 1954. Antioxidative
effects of liquid smokes. Food Technology
8 : 158 – 161.
Ziemba , Z. 1969. The role of chemical constituents of
wood smoke in the coloring of the surface of food
during smoking. Roczniki Technologii i Chemii
Z
.
ywno s ́ ci 15 : 153 – 169 (in Polish).

References

Anifantaki , K. , J. Metaxopoulos , M. Kammenou , E. H.
Drosinos , and M. Vlassi. 2002. The effect of smoking,
packaging and storage temperature on the bacterial
greening of frankfurters caused by Leuconostoc mes-
enteroides subsp. Mesenteroides. Italian Journal of
Food Science 14 ( 2 ): 135 – 144.
Balejko , J. , and K. B. M. Miler. 1988. A procedure and
apparatus for generating curing smoke. Polish patent
PL 155590, Warsaw.
Borys , A. 1978. Chemical composition of carbonyl frac-
tion of smoke obtained from some kind of wood.
Roczniki Instytutu Przemys ł u Mi e ̨ snego I T ł uszczowego
25 : 157 – 182 (in Polish).
Commission Regulation (EC) No. 208/2005 of 4
February 2005 amending Regulation (EC) No.
466/2001 as regards polycyclic aromatic hydrocar-
bons. Offi cial Journal of the European Union
L34 ( 8.2.2005 ): 3 – 5.
Dennis , M. J. , G. S. Cripps , A. R. Tricker , R. C. Massey ,
and D. J. McWeeney. 1984. N - nitroso compounds and
polycyclic aromatic hydrocarbons in Icelandic
smoked cured mutton. Fd Chem. Toxic. 22 ( 4 ):
305 – 306.
Estrada - Mu ñ oz , R. , E. A. E. Boyle , and J. L. Marsden.
1998. Liquid smoke effects on Escherichia coli
O157:H7, and its antioxidant properties in beef prod-
ucts. Journal of Food Science 63 ( 1 ): 150 – 153.
Fessman , G. 1971. Verfahren zur Herstellung eines
R ä uchermittels zur Durchf ü hrung des Verfahrens.
Patentschrift No. 1238317.
Ikins , W. G. , J. I. Gray , A. K. Mandagere , A. M. Booren ,
A. M. Pearson , and M. A. Stachiw. 1986. N - nitrosamine
formation in fried bacon processed with liquid smoke
preparations. Journal of Agricultural and Food
Chemistry 34 : 980 – 985.
K ł ossowska , B. M. 1979. The use of combined gas
chromatography - mass spectrometry for the identifi ca-
tion of aliphatic carboxylic acids in smoke produced
from two species of wood. Acta Alimentaria Polonica
5 ( 2 ): 301 – 310 (in Polish).
Kurko , V. I. 1963. The Chemical and Physicochemical
Foundations of the Smoking Process. Warsaw :
Wydawnictwa Przemys ł u Lekkiego i Spo z. ywczego
(in Polish ).
Kurko , V. I. 1966. On the role and importance of indi-
vidual smoke phenols in inhibiting the oxidative dete-
rioration of smoked meats. XII European Congress of
Meat Research Workers, Sandefjord.
Lustre , A. O. , and P. Issenberg. 1970. Phenolic compo-
nents in smoked meat products. Journal of Agricultural
and Food Chemistry 18 ( 6 ): 1056 – 1060.

Free download pdf