NUTRITIONAL VARIABILITY, EFFECTS AND SAFETY OF SMOKED MEAT IN DEVELOPING COUNTRIES

Abstract

Smoked meat makes a valuable contribution to the diet in developing countries, because of its nutritional importance, as a source of protein, B-vitamin, iron, zinc and vitamin A and increased shelf-life of meat. Smoking of meat is not an absolute preserving method, the quality of raw material, the concentration of salt, heat through the smoking process, hygienic circumstances and heat of storage have important effects in reducing or increasing the risk of deterioration, as well as making the meat unsafe. The types of meat smoking includes, cold smoking, warm smoking, hot smoking, liquid smoke and smoke roasting. Nutritional variability in terms of percentage protein from different developing countries varies based on techniques of preparation and the extent of smoking involved. The effects of smoked meat processing includes the accumulation of  potentially carcinogenic compounds such as phenanthrene, 2-methylnaphthalene, phenol, aldehydes, indene and naphthalene in smoked meat and certain microorganisms such as Salmonella species, Pseudomonas species , Staphylococcus species , Bacillus species and Proteus species, Streptococcus species and Escherichia coli. Thus, the presence of these contaminants in smoked meat calls for enhanced safety and standardization measures to mitigate these hazards. These measures include the use of clean utensils, safe drinking water for meat processing and adherence to the Hazard Analysis and Critical Control Point system. In addition, the quality of marketing conditions should be studied by producers for better understanding of changes in microbiological quality of the smoked meat during shelf-life.