STUDY CONCERNING THE MONITORING OF POLYCYCLIC AROMATIC HYDROCARBONS CONTAINED IN MEAT PRODUCTS

Abstract

Polycyclic aromatic hydrocarbons are a type of complex chemical substances which are formed and are released during incomplete combustion or pyrolysis of organic matter, such as waste or food, during industrial processes. Polycyclic aromatic hydrocarbons also form in natural processes, such as carbonization. Contamination can occur through aerial environment, soil, water or during preparation. Processing procedures such as smoking, drying and food preparing are considered the main sources for food contamination with PAH. The purpose of the research is to determine the value of polycyclic aromatic hydrocarbons in smoked meat products, improving the smoking process in order to minimize the harmful effects of consuming smoked products.