Major Components of Meat Smoking

50% of the smoke component is made up of:

Correct Answer: Phenol & Formaldehyde

Approximately 50% of the total smoke components consists of phenol and formaldehyde. These two compounds are primarily responsible for the bacteriostatic and bactericidal properties of smoke.

Roles of Smoke Components

• Phenol → Bacteriostatic (inhibits bacterial growth but does not kill)
• Formaldehyde → Bactericidal (kills bacteria) + contributes to surface colour and skin formation
• Other smoke components: creosols, guaiacol, organic acids (acetic, formic), alcohols, carbonyls, hydrocarbons

Smoke Production

• Smoke is produced by combustion/smouldering of sawdust or hardwood in a smokehouse at approximately 300°C.
• Softwood (pine, fir) should be avoided — it produces excessive resinous compounds that give off-flavours.

Functions of Smoking

Preservation + Colour development + Flavour/aroma enhancement + Surface hardening (skin formation)