The desirable, sensory properties of smoked
products result from the concerted action of
salting or curing, seasoning, pre - drying,
smoking, and heating, and in some cases also
dyeing. The smoke compounds induce smoky
color and fl avor themselves and by interact-
ing with the meat components, which results
in the creation of other sensory - active sub-
stances. Interactions with the nitrogenous
meat constituents may lead to some texture
changes. The desirable intensity of sensory
changes induced by smoking depends on the
kind of meat products; some assortments are
expected to acquire only a slight smoky note,
while for others, mainly regional products,
very heavy smoking must be applied to suit
the typical consumer preferences.