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in the creation of other sensory-active sub- water activity of the surface of small-caliber
stances. Interactions with the nitrogenous Brühwurst sausages, within limits set by
meat constituents may lead to some texture other technological requirements, the darker
changes. The desirable intensity of sensory is the color of the sausages. The kind of wood
changes induced by smoking depends on the used for smoke generation is also important.
kind of meat products; some assortments are Smoking with beech, maple, ash, sycamore,
expected to acquire only a slight smoky note, or lime-tree smoke leads to gold-yellow
while for others, mainly regional products, color; yellow-brownish tint comes from oak,
very heavy smoking must be applied to suit nut, and alder smoke, and lemon-like from
the typical consumer preferences. acacia smoke. Products treated with smoke
from coniferous wood have dark coloration
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