Review
Open access
Aug 2026
Polycyclic Aromatic Hydrocarbons in Meat Products: Formation, Detection and Regulatory Challenges
Polycyclic aromatic hydrocarbons (PAHs) are hazardous contaminants formed during incomplete combustion and frequently detected in smoked, grilled, roasted, and fried meat products. Their formation is influenced by temperature, smoking duration, fuel type, fat content, and the distance from the heat source. Available st...
Krešimir Mastanjević, Martina Hederić, Silvio Halt et al.
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