Characterization of traditional processing of pork meat into boucane

Boucane is a traditional meat product from Reunion that is obtained by salt ing, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking t he product directly over embers, however, leads to benzo(a)pyrene contamina tion. Mass transfers (salt gain, water loss) stabilize the end product, whi ch has a 28.5% water content and 5.6% salt content. Lipid oxidation and Mai llard reactions are the main mechanisms involved in the boucane production process. The molecules derived from these two reactions are - along with sm oke compounds - responsible for the flavour and colour of the end product. (C) 2001 Elsevier Science Ltd. All rights reserved.