Abstract：In the food industry, smoking is a food processing operation that is accomplished through the use of the smoke produced by incomplete burning of woods. Smoking not only can improve the sensory characteristics of meat products, but also can maintain their storage quality. In order to effectively improve the safety and simultaneously enhance the flavor and color of smoked meat products, it is necessary to develop more scientific new smoking techniques based on the traditional one such as liquid smoking and water vapor permeable bags. This paper reviews the mechanism of smoke generation, the principle of smoking, the factors affecting smoking and the chemical composition of smoke, with focuses on the effects of smoking on the flavor and safety of meat products. Moreover, future trends are discussed as well.
郭 杨，腾安国，王稳航. 烟熏对肉制品风味及安全性影响研究进展[J]. 肉类研究, 2018, 32(12): 62-67.
GUO Yang, TENG Anguo, WANG Wenhang. Progress in Research on the Effects of Smoking on the Flavor and Safety of Meat Products. Meat Research, 2018, 32(12): 62-67.
2018, Vol. 32 
