Description
Low‑temperature smoke curing of goat meat using Mopane wood preserves the meat through phenolic deposition and water‑activity reduction.
Technical
During curing, phenolic compounds from Mopane smoke oxidize and polymerize on the muscle surface, forming a protective antimicrobial film. Aldehydes and organic acids generated in the smoke also react with surface proteins, lowering pH and further inhibiting microbial growth. The combined effect reduces water activity below 0.85, extending shelf life while imparting characteristic smoky‑tannic flavor.
Science
Primary Reaction
Oxidation and polymerization of smoke‑derived phenols onto meat surface forming antimicrobial films
Sensory Profile
Aroma ()
smokywoodyearthytanniccharredherbalresinous
Origin & History
Civilization