Liha töötlemine
The smoke is condensed
amino acids, alone or with creatine or creati- and adsorbed on the surface of the meat
nine, under high heating such as that achieved product. The penetration rate into the product
in certain types of meat cooking. The main depends on the conditions of the process
two classes of heterocyclic amines (HAs) (temperature, humidity, volatility, and veloc-
are aminoimidazol-quinolines and amino- ity of the smoke). Further information on
imidazol-pyridines. The exposure to HAs smoking, its production and application as
is mostly due to 2-amino-1-methyl-6- well as its sensory and antimicrobial effects
phenylimidazol(4,5,b)pyridine (PhIP) and on meat, may be read in chapter 12.
2-amino-3,8-dimethylimidazo(4,5,f)quinoxi- There are some flavoring substances that
line (MeIQx). Other minor compounds exert typical smoke flavor, but the smoke
annaabi.ee 
