The United States of Texas Barbecue: The way Texas smokes its meat is now the predominant style across the whole country, so we've compiled the best places for Texas-style barbecue outside the Lone Star State.

Authors: VAUGHN, DANIEL

Source: Texas Monthly. Jan2025, Vol. 53 Issue 1, p121-126. 4p.

Subjects: SMOKED meat, BARBECUE cooking, PASSIVE smoking

Geographic Terms: TEXASReport Available

Screening the Release of Eight Polycyclic Aromatic Hydrocarbons Generated in Meat During Preparation by Different Methods in Jeddah, Saudi Arabia.

Authors: Turkustani, Rema Abdulhameed¹ rturkistani@kau.edu.sa, Madkour, Mohamed Hussein², Alrasheedi, Amani Alawi¹, Moselhy, Said Salama³ moselhy6@hotmail.com

Source: Pharmacognosy Research. Jul-Sep2024, Vol. 16 Issue 3, p540-548. 9p.

Subject Terms: *MEAT contamination, *SMOKED meat, *BENZOPYRENE, *CHRYSENE, *RF values (Chromatography), *POLYCYCLIC aromatic hydrocarbons

Is eating meat the new smoking? Exploring the dynamics between meat consumption and education in Switzerland.

Authors: Loginova, Daria¹ (AUTHOR) daria.loginova@agroscope.admin.ch, Mann, Stefan¹ (AUTHOR) stefan.mann@agroscope.admin.ch

Source: International Journal of Social Economics. 2025, Vol. 52 Issue 1, p123-138. 16p.

Subject Terms: *Regression analysis, *Consumption (Economics), Smoked meat, Trend analysis, Developed countries

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Effects of Packaging Material Type, Storage Time and Lipid Content on Phthalate Migration in Smoked Fish Meat.

Authors: Đurić, Boban¹, bobanvet68@gmail.com, Kartalović, Brankica², brankica.kartalovic@gmail.com, Habschied, Kristina³, kristinahabschied@gmail.com, Novakov, Nikolina¹, milosevicnina@gmail.com, Vranešević, Jelena⁴, jelena.vet.babic@gmail.com, Brkić, Boris², boris.brkic@biosense.rs, Mastanjević, Krešimir³, kmastanj@gmail.com

Source: Applied Sciences (2076-3417); Feb2024, Vol. 14 Issue 4, p1660, 9p

Incidence of Polycyclic Aromatic Hydrocarbons in Portuguese Traditional Dry Smoked Meat Products Manufactured at Home for Self-Consumption and by Micro Industrial Plants.

Authors: Roseiro, Cristina¹ (AUTHOR) cristina.roseiro@iniav.pt, Gonçalves, Helena¹ (AUTHOR), Santos, Carlos¹ (AUTHOR)

Source: Polycyclic Aromatic Compounds. 2024, Vol. 44 Issue 2, p1011-1018. 8p.

Subject Terms: *POLYCYCLIC aromatic hydrocarbons, *SMOKED meat, *FACTORIES, *MEAT, *PREFABRICATED houses

Geographic Terms: PORTUGAL

QUALITY ASSESSMENT OF TRADITIONAL SMOKED ARCTIC CHAR, Salvelinus alpinus (Linnaeus, 1758).

Authors: UIUIU, Paul¹, SAVA, Alexandru¹, RADUCU, Camelia¹, CONSTANTINESCU, Radu¹, LAȚIU, Călin¹, CRAIOVEANU, Cristina², IHUȚ, Andrada¹, MUNTEAN, George-Cătălin¹, PAPUC, Tudor¹, MIREȘAN, Vioara¹, COCAN, Daniel¹ cocan.daniel@usamvcluj.ro, BECZE, Anca³

Source: Scientific Papers. Series D. Animal Science. 2024, Vol. 67 Issue 1, p812-817. 6p.

Subject Terms: *ARCTIC char, *SMOKED meat, *SMOKING, *HIGH temperatures, *PRODUCT quality

QUALITATIVE DIFFERENCES CAUSED BY THE ADDITION OF LIQUID SMOKE IN MEAT PRODUCTS WITH DIFFERENT STRUCTURES COMPARED TO TRADITIONAL SMOKING.

Authors: CIOBOTARU, Mihai Cătălin¹, MANOLIU, Diana-Remina¹, MATEI, Mădălina¹, CALCAN, Răzvan Andrei¹, BOIȘTEANU, Paul Corneliu¹, CIOBANU, Marius Mihai¹ marius.ciobanu@iuls.ro

Source: Scientific Papers. Series D. Animal Science. 2024, Vol. 67 Issue 1, p404-413. 10p.

Subject Terms: *SMOKED meat, *CONDUCT of life, *MEAT, *SMOKING, *LIFE sciences

Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil.

Authors: da Silva, Simone Alves^1,2, de Rossi, Gustavo Zanetti², de Almeida, Adriana Palma², Guizellini, Glória Maria¹, Torres, Elizabeth Aparecida Ferraz da Silva¹, Rogero, Marcelo Macedo¹, Sampaio, Geni Rodrigues¹, genirs@usp.br

Source: Food Production, Processing & Nutrition; Dec2024, Vol. 6 Issue 1, p1-13, 13p

The Bounty of Le Bic.

Authors: Caplan, Nina (AUTHOR), HANSCHE, MELANIE (AUTHOR)

Source: Food & Wine. Aug2024, Vol. 47 Issue 7, p53-56. 4p. 8 Color Photographs.

Subjects: LOCAL foods, MI'KMAQ (North American people), COOKS, SMOKED meat, ABANDONED buildings, PLEUROTUS ostreatus, DISTILLERIES, RESTAURANTS

Determination of p-cresol levels in smoked meat products using QuEChERS method and gas chromatography-mass spectrometry.

Authors: Oshiro, Susane¹ (AUTHOR), Silvério, Flaviano¹ (AUTHOR), Pinho, Gevany¹ (AUTHOR)

Source: Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes. 2022, Vol. 57 Issue 10, p796-803. 8p.

Subject Terms: *SMOKED meat, *GAS chromatography/Mass spectrometry (GC-MS), *MEAT, *SMOKED foods, *FOOD safety, *MASS spectrometry

VOLATILE FLAVOUR COMPOUNDS OF HERZEGOVINIAN DRY SMOKED GOAT MEAT.

Authors: BEGIĆ, Munevera¹ m.begic@ppf.unsa.ba, GANIĆ, Amir¹, FORTO, Amina¹, Krvavica, Marina²

Source: Agriculture & Forestry / Poljoprivreda i šumarstv. 2022, Vol. 68 Issue 3, p255-275. 21p.

Subject Terms: *GOAT meat, *SMOKED meat, *FOOD aroma, *AROMATIC compounds, *AROMATIC aldehydes, *GAS chromatography/Mass spectrometry (GC-MS)

Geographic Terms: BOSNIA & Herzegovina

Effects of Wood Smoke Exposure and Associated Factors on Respiratory Parameters of Pygmies Involved in the Smoking of Game Meat in the Congo/Brazzaville.

Authors: Moussouami, Simplice Innocent^1,2 simplicemoussouami@gmail.com, Alongo, Yvon Rock Ghislain², Nsompi, Florent¹, Allah Mack, Mack², Bio Nigan Issiako¹, Mbemba, François²

Source: International Journal of Medicine & Public Health. Jul-Sep2022, Vol. 12 Issue 3, p103-106. 4p.

Subject Terms: *SMOKED meat, *SMOKE, *SYMPTOMS, *DYSPNEA, *POISONS

Geographic Terms: BRAZZAVILLE (Congo)

French classics.

Source: France Today; Oct/Nov2023, Vol. 39 Issue 3, p56-59, 4p

Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation.

Alternate Title: Reducción de las concentraciones de hidrocarburos aromáticos policíclicos en la carne de pintada (Numida meleagris) ahumada empleando irradiación gamma.

Authors: Otoo, Evelyn A.¹ (AUTHOR), Ocloo, Fidelis C.K.^1,2 (AUTHOR) fidocloo@gmail.com, Appiah, Victoria¹ (AUTHOR), Nuviadenu, Christian³ (AUTHOR), Asamoah, Anita⁴ (AUTHOR)

Source: CyTA: Journal of Food. 2022, Vol. 20 Issue 1, p343-354. 12p.

Subject Terms: *GUINEAFOWL, *SMOKED meat, *IRRADIATION, *POLYCYCLIC aromatic hydrocarbons, *HEALTH risk assessment, *MEAT, *IRRADIATED foods

DETERMINATION OF QUALITY PARAMETERS OF HERZEGOVINIAN DRY SMOKED GOAT MEAT.

Authors: GANIĆ, Amir¹, BEGIĆ, Munevera¹ m.begic@ppf.unsa.ba, FORTO, Amina¹, KRVAVICA, Marina²

Source: Agriculture & Forestry / Poljoprivreda i šumarstv. 2022, Vol. 68 Issue 1, p115-130. 16p.

Subject Terms: *GOAT meat, *SMOKED meat, *ERECTOR spinae muscles, *CHEMICAL testing, *MEAT, *FAT

Geographic Terms: BOSNIA & Herzegovina

Nitrites in Meat Products in Serbia: Harmful or Safe?

Authors: Kureljušić, Jasna, Maletić, Jelena, Stanojević, Slavoljub, Kureljušić, Branislav, Petković, Jelena, Vasić, Ana, Bijelić, Tanja

Source: Foods; Feb2025, Vol. 14 Issue 3, p489, 12p

Subject Terms: SMOKED meat, PUBLIC health, MEAT, SODIUM nitrites, CHARACTERISTIC functions, SAFETY standards

Geographic Terms: SERBIA

Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies.

Authors: Kowalska, Jolanta, Stanisławek, Monika, Latoch, Agnieszka, Marzec, Agata, Galus, Sabina, Kowalska, Hanna, Ciecierska, Marta

Source: Foods; Feb2025, Vol. 14 Issue 3, p350, 22p

Subject Terms: SMOKED meat, MEAT, WOOD, SMOKING, PYRENE

The Effect of Cumin on the Formation of β -Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems.

Authors: Liu, Xiuxiu, Chen, Wenyu, Sun, Minghao, Lv, Xufang, Shen, Xing, Chai, Zhongping, Zeng, Maomao

Source: Foods; Jan2025, Vol. 14 Issue 2, p299, 14p

Subject Terms: NATURAL foods industry, FOOD additives, SMOKED meat, OXIDANT status, CUMIN

Optimisation of Particle Size of Torrefied Kesambi Leaf and Binder Ratio on the Quality of Biobriquettes.

Authors: Dethan, Jemmy J. S.¹, jemmydethan19@gmail.com, Bale-Therik, J. F.², jublinbale@gmail.com, Lalel, Herianus J. D.³, hlalel@yahoo.com, Telupere, Franky M. S.², papyt2018@gmail.com

Source: Journal of Sustainable Development of Energy, Water & Environment Systems (JSDEWES); Mar2024, Vol. 12 Issue 1, p1-21, 21p