Show simple item record

dc.contributor.authorHansen, Kia Krarup
dc.contributor.authorTuri, Issat
dc.contributor.authorSundset, Monica Alterskjær
dc.contributor.authorMathiesen, Svein Disch
dc.date.accessioned2022-08-24T08:55:50Z
dc.date.available2022-08-24T08:55:50Z
dc.date.issued2022-05-18
dc.description.abstractSmoking reindeer meat in a traditional Sámi lávvu (tent) is a knowledgeable and long tradition for food preservation among Sámi reindeer herders. However, due to the formation of polycyclic aromatic hydrocarbons (PAH) during smoking, scientists associate smoked meat with human health risks. PAH contamination of smoked food depends on the smoking method, the temperature and the wood species. The smoking temperature and the PAH contaminations of Sámi traditional lávvu-smoked reindeer products yet remain uninvestigated. To remedy this knowledge gap, we developed a unique co-produced lávvu-laboratory pilot study for temperature measurements and PAH analysis of smoked reindeer meat with different Arctic wood species (willow, birch and juniper) and plant parts (logs and twigs). Our study confirms reindeer herders understanding, that birch wood, and especially birch twigs, generate higher smoking temperatures than willow. Except reindeer meat smoked with birch twigs, PAH levels of analysed reindeer meat cuts were lower than EU recommended maximum levels. However, all smoked reindeer fat samples showed much elevated PAH contaminations. Our results demonstrate the importance of co-production including both scientific and traditional knowledge in research for increased understanding of Indigenous peoples’ traditional food smoking and to insure healthy traditional smoked Arctic products.en_US
dc.identifier.citationHansen, Turi, Sundset, Mathiesen. Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study. International Journal of Circumpolar Health. 2022;81:1-21en_US
dc.identifier.cristinIDFRIDAID 2026423
dc.identifier.doi10.1080/22423982.2022.2073056
dc.identifier.issn1239-9736
dc.identifier.issn2242-3982
dc.identifier.urihttps://hdl.handle.net/10037/26367
dc.language.isoengen_US
dc.publisherTaylor & Francisen_US
dc.relation.journalInternational Journal of Circumpolar Health
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2022 The Author(s)en_US
dc.titleBridging traditional and scientific knowledge on reindeer meat smoking - a pilot studyen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


File(s) in this item

Thumbnail

This item appears in the following collection(s)

Show simple item record