Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six d...

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Bibliographic Details
Main Authors: Snežana Škaljac, Marija Jokanović, Tatjana Peulić, Jelena Vranešević, Brankica Kartalović, Vladimir Tomović, Predrag Ikonić, Branislav Šojić
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Fermentation
Subjects:
traditional meat products
safety
PAHs
sensory quality
Online Access:https://www.mdpi.com/2311-5637/10/2/104

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