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 Smoked meats | |
| Type | Meat or fish |
|---|---|
| Main ingredients | red meat, white meat, fish, spices, smoke |
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era.[1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat.[2] When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat.[3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat.[4] Interest in barbecue and smoking is on the rise worldwide.[5][6]
- ^ Spyrou, Anna; Maher, Lisa A.; Martin, Louise A.; Macdonald, Danielle A.; Garrard, Andrew (June 2019). "Meat outside the freezer: Drying, smoking, salting and sealing meat in fat at an Epipalaeolithic megasite in eastern Jordan". Journal of Anthropological Archaeology. 54: 84–101. doi:10.1016/j.jaa.2019.02.004. ISSN 0278-4165.
- ^ Huang, Huisuo (2016). "APPLICATIONS OF LACTIC ACID AND ITS DERIVATIVES IN MEAT PRODUCTS AND METHODS..." (PDF). Thesis – via University of Missouri-Columbia.
- ^ Ray, Frederick. "Meat Curing" (PDF). Oklahoma State University. Oklahoma Cooperative Extension Service. Retrieved July 24, 2019.
- ^ "Smoking as a food cooking method". MSU Extension. 19 December 2016. Retrieved 2019-07-25.
- ^ "Move over, foie gras: The latest rage in Paris is . . . classic American barbecue". Washington Post. Retrieved 2019-07-25.
- ^ "2017 State of the Barbecue Industry: HPBA's Consumer Survey Reveals Grilling and Barbecuing Is a Growing, Year-Round Lifestyle > Hearth, Patio & Barbecue Association (HPBA)". www.hpba.org. Retrieved 2019-07-25.