Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material

To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausa...

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Detalles Bibliográficos
Autores principales: Ciecierska, Marta, Dasiewicz, Krzysztof, Wołosiak, Rafał
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670568/
https://www.ncbi.nlm.nih.gov/pubmed/38002178
http://dx.doi.org/10.3390/foods12224120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670568/
https://www.ncbi.nlm.nih.gov/pubmed/38002178
http://dx.doi.org/10.3390/foods12224120

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