Polycyclic aromatic hydrocarbons (PAHs) in Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina

Abstract

Visočka pečenica is a traditional dry-cured beef meat product from Bosnia and Herzegovina, and is protected by a geographical indication label at the national level. In this research, the content of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in Visočka pečenica from traditional and industrial production was examined. The content of PAH compounds has not been analysed in Visočka pečenica to date. Determination and quantification of PAHs in Visočka pečenica were performed by a GC/MS method. The content of all individual PAH compounds was higher in Musculus longissimus dorsi than in beef round in both production methods, and their contents increased with the longer smoking process. In addition, higher contents of PAHs were found in Visočka pečenica from traditional than in industrial production, with some exceptions. In Visočka pečenica from traditional production, higher contents of individual PAH compounds and their sums were determined when they were smoked at a higher shelf level in the smokehouse, both halfway through and at the end of the smoking process. Contrarily, in Visočka pečenica from industrial production, PAH contents were higher at the lower rather than the higher shelf level, with some exceptions. The most common PAH compound in the Visočka pečenica from both production methods was chrysene (CHR) (3.00-14.08 µg/kg).