reported that the use of different types of casing influences the PAH content of meat products Recent studies have concluded that the use of synthetic instead of natural casings contributes to reducing PAH levels in smoked meat products. The causes of this effect have been attributed to differences in the morphology and porosity of natural (16.63%) and synthetic (66.84%) casings. In addition to health effect, the food organoleptic profile is an important characteristic for the consumers. Thereby, the influence of natural and synthetic casings on the organoleptic properties of meat products and the physical penetration of soot particles