W pracy określono poziom zanieczyszczenia związkami z grupy WWA w wybranych wyrobach mięsnych poddanych przemysłowemu wędzeniu. Materiał do badań stanowiły próbki wyrobów mięsnych wędzonych (polędwice, balerony, szynki, karkówki i boczki) po zakończonym procesie wędzenia i wychłodzeniu. Jakościową i ilościową analizę związków WWA wykonano z wykorzystaniem chromatografii cieczowej z selektywnym detektorem (HPLC-FLD-DAD).

One of the assumptions of the conducted experiment concerning the constructional modifi cation in a smoking chamber is its infl uence on circulation of air and curing smoke mixture and, consequently, on absorbing components of smoke on the surface of meat products. This work reports preliminary (from December 2010 to March 2011) results of the analysis of the content of polycyclic aromatic hydrocarbons in selected meat products smoked in a meat processing plant using in a single-track, electric smoking chamber, KWP-1etz produced by PEK-MONT Plc. Meat products were subjected to the smoke produced by a PEK-MONT smoke generator. The aim of the work was to determine the level contamination with PAH compounds of selected meat products after commercial curing. The samples were collected from smoked meat products (smoked ham and bacon with cover fat, loin, pork shoulder, pork neck) after the smoking process and cooling. Qualitative and quantitative analysis of PAH compounds was made with the use of the liquid chromatography with a selective detector (HPLC-FLD-DAD).