fumée

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1983

  Définition

  Volatile products of combustion, especially of wood as used for smoking meats for flavor, color and preservation.

  Notes :

  The smoking of meats reduces the total bacterial count to very low numbers. The bactericidal action of the smoke is due to several of its constituents, principally phenols and formaldehyde. Smoke constituents that have been absorbed by the meat during its exposure continue to exert bactericidal action after the smoking is finished. Not only does smoking reduce the number of surface bacteria, but it makes the fat of the smoked meat resistant to the development of rancidity.
  
  Smoke is, of course, a chemical additive to the processing of fo od. Due to its long-continued and traditional use in this connection, there is a presumption of safety connected with its use. This presumption will be reviewed from time as the subject of chemical additives receives more and more attention. Feeding experiments with mice that have given strongly smokes meat as their source of food did not cause signs of ill health. Although such experiments are reassuring, they cannot regarded as conclusive.

  Terme :

  1. smoke