Effect of Smoke on Nutritive Value


  • Federal Regulations specify a final internal temperature of at least 58°C for smoked ham.
  • Many processors maintain single temperature schedule of 38 -82°C from the beginning to the end of the cooking schedule.
  • Frankfurters, bologna and loaf items are cooked to an internal temperature of about 68°C and fully cooked hams at 66 – 68°C.

Action of smoke on nutritive value

  • The phenols and polyphenols tend to react with the sulphydryl groups of the proteins, whereas the carbonyl group from the smoke reacts with the amino groups.
  • Both of these reactions can decrease the nutritive value of the proteins by causing a loss in the available amino acids, especially of lysine.
  • Smoking can also cause some destruction of thiamine.
  • The antioxidant properties of wood smoke should help to stabilize the fat-soluble vitamins and would also be expected to prevent surface oxidation of smoked meat products.
  • Thus, smoking has some advantages.

Nature of smoke

  • Smoke has a vapour and particulate phase.
  • The vapour phase contains the more volatile components and is largely responsible for the characteristic flavour and aroma of smoke.
  • Furthermore, removal of the particulate phase by precipitation also greatly reduces the components of tars and polycyclic hydrocarbons, all of which are undesirable in smoke.
Last modified: Sunday, 10 April 2011, 2:30 PM