Characterization of the Kranjska klobasa , a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork

The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia

This study provides the data on dietary exposure of Serbian children to nitrites and phosphorus from meat products by combining individual consumption data with available analytical data of meat products. A total of 2603 and 1900 commercially available meat products were categorized into seven groups and analysed for nitrite and phosphorous content. The highest mean levels of nitrite content, expressed as NaNO2, were found in finely minced cooked sausages (40.25 ± 20.37 mg/kg), followed by canned meat (34.95 ± 22.12 mg/kg) and coarsely minced cooked sausages (32.85 ± 23.25 mg/kg). The EDI (estimated daily intake) of nitrites from meat products, calculated from a National Food Consumption Survey in 576 children aged 1-9 years, indicated that the Serbian children population exceeded the nitrite ADI (acceptable daily intake) proposed by EFSA (European Food Safety Authority) in 6.4% of children, with a higher proportion in 1-3-year-old participants. The mean phosphorus concentration varied from 2.71 ± 1.05 g/kg to 6.12 ± 1.33 g/kg in liver sausage and pate and smoked meat products, respectively. The EDI of phosphorus from meat products was far below the ADI proposed by EFSA, indicating that the use of phosphorus additives in Serbian meat products is generally in line with legislation.

Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood

Smoked and barbecued meats have continued to gain popularity in recent years, however, no consensus exists on the best methods for preparation. Several smoker types and many varieties of wood are used for smoking meat in the restaurant industry and by amateur "pit-masters." In this research, pork was smoked with an outdoor offset smoker and an indoor electric smoker using four wood types: hickory, apple, oak, and mesquite. Descriptive and consumer acceptance tests were conducted to evaluate the different treatments and determine drivers of liking. Pork smoked with the offset smoker using hickory wood had the highest overall acceptance. Appearance characteristics, such as intensity of red color, were the top drivers of liking for the smoked pork product. PRACTICAL APPLICATION: This research demonstrates the drivers of liking for smoked pork products commonly found in American barbecue, specifically Kansas City-style barbecue. The results have application in both retail and restaurant environments and can be used to produce an optimized smoked pork product.