Description
Low‑temperature smoking is a thermal preservation method that exposes protein‑rich meats to smoke at 60–80 °C for several hours, allowing phenolic compounds to penetrate without cooking the interior.
Technical
The process balances flavor development with safety by keeping the core below 60 °C to inhibit bacterial growth while preventing excessive Maillard browning. Phenolic compounds such as guaiacol and syringol deposit onto the meat surface, reacting with amino acids and reducing sugars to form Maillard intermediates that enhance flavor. The low heat also limits the formation of harmful Maillard products like acrylamide and reduces lipid oxidation.
Science
Primary Reaction
Maillard reaction and deposition of smoke phenolics
Sensory Profile
Aroma ()
smokysubtlewoodyearthymildphenolicsweet