Modernizing the Ways of Traditional Smoking: Application of Liquid and Dry Smoke in Meat, Poultry and Pet Foods

Sep 30, 2024 (10:00 AM - 11:00 AM (Eastern Time)

Webinar Description

Organized by: IAFP's Meat and Poultry Quality and Safety PDG and Animal and Pet Food Safety PDG

Smoking of poultry, fish and red meat has been increasing in popularity. Liquid smoke is obtained by condensing wood smoke from combustion of hardwood. While traditional smoking of foods like meat produces harmful heterocyclic amines and polycyclic aromatic hydrocarbons, manufacturers purify liquid smoke via filtration resulting in a safe and natural food additive with antimicrobial, antioxidant, and flavor characteristics. The first presentation will discuss the background of liquid smoke as well as regulations pertaining to its commercial application in meat and poultry products. The next presentation will explore the role of designer smokes and multifunctional smoke systems for antimicrobial and antioxidant properties in food applications. The final presentation will cover some additional applications of liquid smoke in the mitigation of mold and mites in pet foods.

Learning Objectives:
-Learn about potential application of liquid smoke to meat and pet food products in preventing and inhibiting the growth and survival of foodborne pathogens and enhance overall food safety and shelf life.
-Learn about multifaceted role of liquid smoke as an all-in-one additive to enhance food safety, sensory properties, and promote health with intrinsic antioxidants.
-Learn about the dominance of liquid smoke over traditional smoking based on in its diverse applications, product uniformity, reproducibility in favorable sensory qualities, and in the fusion of environmental consciousness with effective functional properties.
-Learn about liquid composition; carboxylic acids, carbonyls, and phenolic compounds, which act synergistically to impede microbial growth.