Background: The study aimed to determine how different smoking methods and levels of fat content affect the generation of polycyclic aromatic hydrocarbons in smoked buffalo meat sausages. 
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Methods: The treatments included conventional smoking at 60oC for 40 minutes (T1A), 3% diluted liquid smoke (T1B), and 7% diluted liquid smoke (T1C). The fat percentage in the sausages was substituted with inulin as a fat replacer in the successive treatments (T2A, T2B, T2C, T3A, T3B, T3C). Nine PAH compounds were analysed: Fluoranthene, chrysene, benzo(a)anthracene, benzo(b) fluoranthene, benzo(k)fluoranthene, indeno(1,2,3-cd)pyrene, benzo(a)pyrene, benzo(ghi)perylene, and dibenzo(a,h)anthracene. 
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Result: Out of the nine PAHs, fluoranthene and chrysene were identified in the examined treated samples of PAHs. No substantial variance was noted regarding fat levels or smoking methods. The chrysene concentrations varied between 32.27 and 38.37 &micro;g/kg, while fluoranthene levels fluctuated from 15.10 to 53.47 &micro;g/kg. All treated samples were free of benzo(a)pyrene, which is considered the most potent carcinogen. 
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Effect of Different Smoking Methods and Levels of Fat on the Polycyclic Aromatic Hydrocarbon (PAHs) in Buffalo Meat Sausages

Background: Vawksa rep (VR), a popular smoked pork product of Mizoram, has a short shelf life and poses potential health risks due to Polycyclic Aromatic Hydrocarbon (PAH)contamination from traditional smoking methods. To address these issues, a modified smoking process using hurdle technology was developed to enhance shelf life and maintain the sensory qualities of traditional VR. 
 
Methods: Fresh pork sourced from the Department of LPM, C.V. Sc, Aizawl, was processed into two variants: traditional Vawksa Rep (TVR) and modified Vawksa Rep (MVR). MVR involved marination with curing agents and spices, followed by smoking in an automatic unit at 75&deg;C for 45 minutes using sawdust. It was then dipped in 2.5% potassium sorbate and sprayed with 75 ppm nisin before packaging. Both TVR and MVR were stored by wrapping with high density polyethylene packets and stored at ambient temperature (23-25&deg;C) and 4&plusmn;1&deg;C and analysed for PAH levels, physico-chemical, microbiological and sensory characteristics on every 5th&nbsp;day up till 20 days. 
 
Result: MVR showed improved physico-chemical and microbiological profiles, significantly (p&lt;0.05) enhanced shelf life and preserved sensory attributes compared to TVR. These improvements justify the slightly higher production cost. The modified process offers a valuable alternative for safer preservation of VR without compromising its traditional appeal. 
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Improvising the Traditional Method of Mizo Smoked Pork (Vawksa rep) Preparation by Maintaining its Indigenous Sensory Quality- A Hurdle Technology Approach