Topics:
Animal Refresher, Meat Science
Temperature of Smoke Production in Smokehouse
Smoke is produced by combustion of sawdust or hardwood in smokehouse at a temperature of:
- 300°C — Correct Answer
- 400°C
- 600°C
- 160°C
Explanation:
Correct Answer: 300°C
Smoke for meat preservation/flavouring is produced by controlled combustion (smouldering) of sawdust or hardwood at approximately 300°C in a smokehouse.
Types of Smoking
- Cold smoking — smoke temperature 20–30°C; product is not cooked; used for bacon, salmon
- Hot smoking — smoke temperature 60–80°C; product is cooked during smoking; used for frankfurters
- Liquid smoke — condensate of wood smoke applied to surface; avoids open smokehouse
Why Hardwood?
- Hardwoods (oak, hickory, apple, cherry) produce high-quality smoke with good phenol and aldehyde content.
- Softwoods (pine, resin-rich conifers) produce acrid smoke with PAH (polycyclic aromatic hydrocarbons) — carcinogenic — so they are avoided.
Smoke Density Measurement
- Smoke density in a smokehouse is measured using an Electric Eye (photoelectric instrument / densitometer).
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
