Description
Cold smoking of reindeer meat in birch‑bark pits preserves the meat at 0–10 °C while imparting a characteristic smoky flavor.
Technical
During cold smoking, phenolic compounds such as guaiacol and syringol generated from birch bark combustion diffuse into the meat and bind to myoglobin, stabilizing its red color and providing antioxidant protection. Smoke aldehydes (e.g., formaldehyde, acetaldehyde) react with surface proteins and lipids, forming cross‑links that inhibit microbial growth and slow oxidation. The low temperature prevents protein denaturation, maintaining tenderness while the smoke compounds act as antimicrobial agents.
Science
Primary Reaction
Oxidation and adsorption of phenolic and aldehydic smoke compounds onto meat proteins and lipids
Sensory Profile
Aroma ()