Formation of pyrolysis-affected PAHs, oxygenated PAHs and MCPDs in home smoked meat

Traditional American home smoking of meat is becoming more and more popular also in Europe due to the positive characteristics of home smoked meat such as flavor, taste and texture. However, the long and intensive smoke exposure leads to the formation of pyrolysis-affected contaminants. Here, the contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs), six PAHs, and free 3- and 2-MCPD were investigated in home smoked meat. The meat was prepared under seven different conditions (four replicates, each) defined by smoking device (offset smoker or kettle grill), heating material (beech wood logs or charcoal), smoking material (logs or chips) and sample pretreatment (unsalted and salted). The highest median contents were observed for salted meat prepared on an offset smoker using logs (OPAH4: 31 μg/kg; PAH4: 68 μg/kg; 3-MCPD: 98 μg/kg; 2-MCPD: 7 μg/kg), exceeding the PAH4 EU maximum level for barbecued meat of 30 μg/kg. Salting of meat before smoking had a great effect on the 3- and 2-MCPD content, but not on the OPAHs and PAHs. 3- and 2-MCPD noticeably penetrated the smoked product in contrast to the PAHs and OPAHs. An approximate prediction of the OPAH4 content on the basis of the PAH4 content is possible.