QUALITATIVE DIFFERENCES CAUSED BY THE ADDITION OF LIQUID SMOKE IN MEAT PRODUCTS WITH DIFFERENT STRUCTURES COMPARED TO TRADITIONAL SMOKING.

The aim of this study was to compare the qualitative and sensory disparities between conventionally smoked meat products and those treated with liquid smoke. Conducted at the University of Life Sciences' meat micro-production workshop (IULS), the experiment yielded three batches of meat samples: compact, heterogeneous, and emulsion. While batches 2 and 3 received treatments of 0.1% and 0.2% liquid smoke, respectively, across all three product categories, the control batch was subjected to conventional smoking. Twenty semi-trained evaluators conducted both sensory and physicochemical analyses. Liquid smoke significantly altered the texture, flavour, and appearance of emulsion-type goods, favouring samples that had been traditionally smoked. The variations were less pronounced in the products with heterogeneous structures, where there was a slight preference for the control batch and a considerable appreciation for the 0.2% liquid smoke batch. [ABSTRACT FROM AUTHOR]