Main factors deciding of characteristics of smoked meat products are the method and conditions of smoke generation and wood species. Usually the smoke is generated by using wood or chips of hard deciduous trees. The smoke can be produced through the slow, controlled incineration, pyrolysis, glowing or rubbing of wood with the defined humidity. The smoking process may be conducted in various temperatures, various smoke dencidity and air circulation in the smoking chamber. Improper smoking conditions, and in particular conditions of smoke generating, can lead to elevated accumulation of polycyclic aromatic hydrocarbons (PAHs), sixteen of then are regarded as potentially carcinogenic agents, in smoked goods. This threat is eliminated when the traditional smoking processes are replaced by treatment with liquid smoke preparations which can be derived through elimination of hazardous PAHs and tar substances from smoke condensates. These preparations replace the traditional smoke in all aspects because they ensure the characteristic, delicate color of smoked products, delicate aroma and act as antibacterial and antioxidative agents thereby contributing to the increased shelf-life.

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