LEVELS OF DIOXIN-RELATED COMPOUNDS IN SMOKED PORK SAMPLES

Abstract

Smoked pork samples were divided into 4 groups depending on the characteristics of sample matrices (fatty
meat and lean meat) and combustion material (straw and mixture of straw and polyethylene). By using the
GC-MS method and isotope dilution technique, content of each dioxin related compound (DRC) in smoked
pork was quantified and utilized as a crucial dataset for further data analysis by po. As a result, DRC
content on fatty meat was significantly higher than on lean meat with the same smoked condition. In
addition, the presence of polyethylene in combustion material was determined as culprit of several DRC
formations, like PCB 169, 234678-HxCDF and 1234678-HpCDF.