Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue.

The purpose of this research was to determine some quality characteristics of beef tongues processed with liquid and vaporous (traditional) smoke. The tongues were divided into two groups; traditional (vaporous) smoking and liquid smoke application groups, and the processed tongues were vacuum packaged and monitored for quality during 30 days of storage at 4±1 °C. All the smoked tongue samples were subjected to chemical, microbiological and organoleptic analysis at 0, 5, 10, 15 and 30 days of storage. The results indicated that despite some favorable results attributed to traditional smoking, liquid smoke application of beef tongue is also possible without causing any major acceptability problems in terms of quality.