Liha töötlemine
titude of variations of the smoky flavor is time. Natural smoking can retard the onset
probably due to the contribution of the osmic of greening of frankfurters caused by
effect of different carbonyl compounds and Leuconostoc mesenteroides during storage
their reaction products, furans, esters, short- (Anifantaki et al. 2002).
chain carboxylic acids, pyrazine and its Numerous smoke compounds (phenols,
derivatives, terpenes, and other unidentified carboxylic acids, and formaldehyde) in con-
constituents, as well as various products of centrations similar to those in heavily smoked
interactions of smoke compounds and reac- goods are effective antimicrobial agents.
tive meat constituents. Their activity against various microorgan-
The smoky taste is a result of the sensory isms at different stages of development is
annaabi.ee 
