Concepedia

Meat Smoking

Meat Smoking is a food preservation and flavoring technique within meat processing that involves exposing meat to smoke from burning or smoldering wood to impart distinct sensory qualities, enhance shelf life, and develop characteristic color and aroma through the deposition of phenolic and other volatile compounds.

66

Publications

3.4K

Citations

271

Authors

105

Institutions

Publications per year

2017–2026

21

Parents

Publications

66

Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

Estefanía Ledesma, Manuel Rendueles · Food Control · 2015 · 214 citations · Full text

, , +14

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

Lang Zhang, Yingying Hu, Yan Wang et al. · LWT · 2020 · 196 citations

, , +17

Case‐control study on stomach cancer in Germany

Heiner Boeing, Rainer Frentzel‐Beyme, M. S. Berger et al. · International Journal of Cancer · 1991 · 189 citations

, , +16

Polycyclic aromatic hydrocarbons in meat smoked with different types of wood

Ilze Stumpe-Vīksna, Vadims Bartkevičs, Agnese Kukāre et al. · Food Chemistry · 2008 · 163 citations

, , +10

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia

Mari Reinik, Terje Tamme, Mati Roasto et al. · Food Additives & Contaminants · 2007 · 149 citations · Full text

, , +12

1–5 of 66

Authors

271

  1. WJ
    Wolfgang Jira

    Max Rubner Institut, Germany

    5 publications · 356 citations

    5

    h-index

  2. KS
    Karl Speer

    Technische Universität Dresden, Germany

    4 publications · 259 citations

    4

    h-index

  3. MR
    Manuel Rendueles

    Universidad de Oviedo, Spain

    4 publications · 388 citations

    4

    h-index

  4. SŠ
    Snežana Škaljac

    University of Novi Sad, Serbia

    4 publications · 185 citations

    4

    h-index

  5. FS
    Fredi Schwägele

    Max Rubner Institut, Germany

    4 publications · 259 citations

    4

    h-index

1–5 of 271

Institutions

105

  1. Max Rubner Institut

    Karlsruhe, Germany

    5 h-index

    15 publications

    956 citations

  2. Universidad de Oviedo

    Oviedo, Spain

    4 h-index

    9 publications

    834 citations

  3. University of Novi Sad

    Novi Sad, Serbia

    4 h-index

    25 publications

    1.4K citations

  4. Technische Universität Dresden

    Dresden, Germany

    4 h-index

    4 publications

    259 citations

  5. Scientific Veterinary Institute "Novi Sad"

    Novi Sad, Serbia

    3 h-index

    11 publications

    324 citations

  6. Bioef - Fundación Vasca de Innovación e Investigación Sanitarias

    Landa, Spain

    2 h-index

    2 publications

    273 citations

  7. Gobierno del Principado de Asturias

    Oviedo, Spain

    2 h-index

    2 publications

    115 citations

  8. University of Osijek

    Osijek, Croatia

    2 h-index

    10 publications

    238 citations

1–8 of 105

Venues

  1. Food Chemistry

    7 publications · 661 citations

    7

    h-index

  2. Journal of Food Science

    JFS · 3 publications · 69 citations

    3

    h-index

  3. Food Control

    3 publications · 316 citations

    3

    h-index

  4. LWT

    3 publications · 312 citations

    3

    h-index

  5. European Food Research and Technology

    3 publications · 161 citations

    3

    h-index

1–5