Description
South African braai smoking is a thermal‑chemical process that uses charcoal pyrolysis to generate phenolic smoke, imparting smoky flavor to protein foods.
Technical
During charcoal combustion, lignin undergoes pyrolysis to release phenolic compounds such as guaiacol and cresol, which diffuse into the meat and react with amino acids and reducing sugars to form Maillard‑like aroma compounds. The controlled temperature range of 120–150 °C and 1–2 h exposure time balance flavor development with food safety, while the internal meat temperature is maintained at 63–71 °C to ensure safety without compromising tenderness.
Science
Primary Reaction
Pyrolysis of lignin in charcoal releases phenolic smoke compounds that bind to protein surfaces and initiate Maillard‑like aroma reactions
Sensory Profile
Aroma ()