What You Need to Know
The process relies on the diffusion of phenolic compounds such as guaiacol and syringol, along with aldehydes like formaldehyde, into the meat matrix. These compounds inhibit microbial growth by disrupting cell membranes and interfering with enzymatic activity. The low‑temperature regime (50–70 °C) preserves sensory qualities while achieving a water activity below 0.6, which limits bacterial proliferation.
The Science
Primary Reaction
Diffusion and adsorption of smoke phenols and aldehydes into the food matrix, coupled with reduction of water activity