Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”?
DOI:
https://doi.org/10.17140/aftnsoj-1-122Keywords:
Smoke flavorings, Smoked foods, Cancer, ToxicAbstract
Smoking is cooking food (usually meat) indirectly over a fire or smoke-generating system. This is in contrast to grilling, where the meat is cooked directly over the heat source. It is believed that smoking foods first occurred thousands of years ago, when it was discovered that meat hung up to dry in smoked-filled caves remained edible longer plus developed a pleasant flavor.
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