Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study
Smoking 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 cont...
Published in: | International Journal of Circumpolar Health |
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Language: | English |
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Taylor & Francis
2022
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Online Access: | https://hdl.handle.net/10037/26367 https://doi.org/10.1080/22423982.2022.2073056 |
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ftunivtroemsoe:oai:munin.uit.no:10037/26367 2023-05-15T14:57:12+02:00 Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study Hansen, Kia Krarup Turi, Issat Sundset, Monica Alterskjær Mathiesen, Svein Disch 2022-05-18 https://hdl.handle.net/10037/26367 https://doi.org/10.1080/22423982.2022.2073056 eng eng Taylor & Francis International Journal of Circumpolar Health Hansen, Turi, Sundset, Mathiesen. Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study. International Journal of Circumpolar Health. 2022;81:1-21 FRIDAID 2026423 doi:10.1080/22423982.2022.2073056 1239-9736 2242-3982 https://hdl.handle.net/10037/26367 openAccess Copyright 2022 The Author(s) Journal article Tidsskriftartikkel Peer reviewed publishedVersion 2022 ftunivtroemsoe https://doi.org/10.1080/22423982.2022.2073056 2022-08-24T23:00:00Z Smoking 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. Article in Journal/Newspaper Arctic Circumpolar Health Human health International Journal of Circumpolar Health University of Tromsø: Munin Open Research Archive Arctic International Journal of Circumpolar Health 81 1 |
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University of Tromsø: Munin Open Research Archive |
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ftunivtroemsoe |
language |
English |
description |
Smoking 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. |
format |
Article in Journal/Newspaper |
author |
Hansen, Kia Krarup Turi, Issat Sundset, Monica Alterskjær Mathiesen, Svein Disch |
spellingShingle |
Hansen, Kia Krarup Turi, Issat Sundset, Monica Alterskjær Mathiesen, Svein Disch Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study |
author_facet |
Hansen, Kia Krarup Turi, Issat Sundset, Monica Alterskjær Mathiesen, Svein Disch |
author_sort |
Hansen, Kia Krarup |
title |
Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study |
title_short |
Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study |
title_full |
Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study |
title_fullStr |
Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study |
title_full_unstemmed |
Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study |
title_sort |
bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study |
publisher |
Taylor & Francis |
publishDate |
2022 |
url |
https://hdl.handle.net/10037/26367 https://doi.org/10.1080/22423982.2022.2073056 |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic Circumpolar Health Human health International Journal of Circumpolar Health |
genre_facet |
Arctic Circumpolar Health Human health International Journal of Circumpolar Health |
op_relation |
International Journal of Circumpolar Health Hansen, Turi, Sundset, Mathiesen. Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study. International Journal of Circumpolar Health. 2022;81:1-21 FRIDAID 2026423 doi:10.1080/22423982.2022.2073056 1239-9736 2242-3982 https://hdl.handle.net/10037/26367 |
op_rights |
openAccess Copyright 2022 The Author(s) |
op_doi |
https://doi.org/10.1080/22423982.2022.2073056 |
container_title |
International Journal of Circumpolar Health |
container_volume |
81 |
container_issue |
1 |
_version_ |
1766329286186237952 |