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| Risks and Control Measures of Smoked Meat Products |
| ZHU Yi，WANG Min，TIAN Rui-hua，WAN Ke-hui，GAO Fei-fei，WANG Fu-long，LU Gui-song |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract Smoked meat products are very popular worldwide. The traditional smoking technology has defects, easily leading to the pollution of polycyclic aromatic hydrocarbons （PAHs） and formaldehyde. This paper outlines some defects of the traditional smoking technology and put forward the solutions： inhibiting the formation of PAHs and using liquid smoking. The first solution has limitation and can not solve the problem of formaldehyde pollution. However, the second not only retains the flavor of traditional smoked meat products, but also yields safe and healthy products, thus being worth advocating and popularizing.
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2011, Vol. 25 
