Processing methods of grilled pork and performances of the two most used grills were assessed. Twelve experiments were performed with three processors. Results showed that the temperatures recorded in the combustion place of barrel grill (VBG1C) and clay grill (CG2C) reached 466.8 ± 41.7°C and 458.3 ± 90.8°C, respectively. These temperatures exceeded 450°C, value at which uncompleted wood combustion generates polycyclic aromatic hydrocarbons (PAHs). No significant difference was found between VBG1C and CG2C about load capacity (3.8 ± 0.9 and 4.8 ± 0.7 kg), grilling duration (42.2 ± 13.0 and 49.0 ± 6.3 min), and quantity of fresh pork processed by the time unit (0.09 ± 0.02 and 0.10 ± 0.02 kg/min), except fuel consumption which was significantly higher for CG2C than VBG1C. No significant difference was found for protein and fat contents (dry weight) of grilled pork according to the grill used. The levels of BaP and PAH4 in grilled pork did not change according to the grill but exceeded the maximal values fixed by standard regulations.

中文翻译：

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家庭用传统烤架的热和技术性能及其对烤猪肉理化特性的影响

评估了烤猪肉的加工方法和两种最常用的烤架的性能。用三个处理器进行了十二个实验。结果表明，桶式烤架（VBG1C）和粘土烤架（CG2C）的燃烧位置记录的温度分别达到466.8±41.7°C和458.3±90.8°C。这些温度超过450°C，该温度下木材未完全燃烧会生成多环芳烃（PAHs）。VBG1C和CG2C在负载能力（3.8±0.9和4.8±0.7 kg），烧烤时间（42.2±13.0和49.0±6.3分钟）和按时间单位加工的鲜猪肉量（0.09±0.02）之间没有发现显着差异和0.10±0.02 kg / min），但CG2C的燃油消耗明显高于VBG1C。根据使用的烤架，烤猪肉的蛋白质和脂肪含量（干重）没有发现显着差异。烧烤猪肉中BaP和PAH4的含量没有随烧烤炉而变化，但超过了标准规定的最大值。