Liha töötlemine
increases with the rise in processing time
and temperature. Among the most effective
The Antimicrobial Activity of
antimicrobial agents of wood smoke are:
Smoke Components
guaiacol and its methyl and propyl deriva-
The shelf life of smoked meats depends on tives, creosol, pyrocatechol, methylpyrocate-
the time and temperature of heating during chol, 2,6-dimethoxyphenol, and pyrogallol
the process, on decrease in water activity, and its methyl ether. Formaldehyde inhibits
and on the antibacterial and antioxidant Cl. botulinum in concentrations of 40 μg/cm3.
activity of smoke components. Thus the pre- Adding to raw minced beef 8% of liquid
servative effect is related to the effectiveness smoke, containing in 1 cm3 about 1.4–4
annaabi.ee 
