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Silvio Halt

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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. · 0 citations

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