How does smoking change the flavour and colour of meat?

In the context of meat processing, smoking is a traditional method used to enhance both the sensory qualities and the shelf life of meat products.12

Flavour Enhancement

Smoking increases the palatability of meat by imparting distinct flavours derived from the chemicals present in wood smoke, such as alcohols and formaldehyde. It is essential to use hardwood for this process; using the softwood of conifers like spruce or pine is avoided because the pitch they contain can leave a film on the meat and impart an undesirable bitter taste.1

Colour Changes

Smoking imparts a rich brown colour to the surface of meat products. This process is often combined with curing, which uses additives like nitrite to produce a characteristic pink colour by binding to myoglobin. While smoking provides the brown exterior, the overall colour development of processed meats is a result of these combined chemical interactions and the drying action of the smoke.12