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Why does smoked meat work?

  1. Jul 8, 2009 #1
    In the wiki article on smoked meat I read, that "There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke". I wonder, if the smoking process somehow alters the bulk of the meat, or does it just create some kind of a barrier for the bacteria? Dehydration seems to be a bad explanation, as most of the smoked meat (not fish) does not seem dry.
  2. jcsd
  3. Jul 8, 2009 #2
    The chemicals of the smoke are toxic for bacteria.
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