Page 42 - FoodFocusThailand No.243 July 2026

SMART
SMART PRODUCTION PRODUCTION

SMOKING TECHNOLOGY FOR

HIGH-VALUE LIVESTOCK PRODUCTS

When consumers think of premium meat, they often picture popular cuts such as tenderloin, striploin, or
ribeye, which command high market prices. In reality, however, an animal carcass consists of a variety of
cuts with different characteristics and market potential. While primal cuts are naturally tender, secondary
cuts, although tougher in texture, often possess rich flavor and can be upgraded through appropriate
processing and cooking techniques such as slow cooking or grinding. This reflects the opportunity to
maximize the value of every part of the raw material.

The limitations of secondary cuts in terms of texture pH of food, making microbial growth more difficult. Phenolic
and market value have led to the concept of whole carcass compounds provide antimicrobial and antioxidant effects,
utilization, which aims to increase value while improving inhibiting bacteria and molds while slowing lipid oxidation
resource efficiency. Food-processing technologies play an and rancidity. Aldehydes, ketones, resins, and waxes help
important role in transforming these cuts into high-value form a protective layer on the product surface, reducing
products. One of the most widely used technologies is moisture absorption. In addition, wood combustion generates
smoking, which enhances flavor, improves texture, extends numerous aroma compounds, while heat reduces moisture
shelf life, and increases market potential. content and water activity (a ) on the meat surface. These
w
factors collectively inhibit microbial growth and extend shelf
Smoking: life.
A Value-Adding Technique for Meat Products
Smoking is a food-processing method that uses smoke Common Smoking Methods in the Food Industry
generated from burning wood or other natural materials to 1. Cold Smoking is conducted at approximately 20–30°C
impart distinctive color, aroma, and flavor to meat products. for more than 24 hours using smoke generated from slowly
Heat and smoke compounds stimulate caramelization and burning wood chips or sawdust. At this temperature, the
Maillard reactions, creating characteristic sensory qualities product remains uncooked while developing its distinctive
while helping to reduce undesirable odors. Smoke contains color, flavor, and aroma. This method is commonly used for
several compounds that contribute to preservation. Organic products such as salmon, dry-cured ham, bacon, cheese,
acids, such as formic and acetic acids, lower the surface eggs, and nuts. Prior to smoking, products are typically

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