Bridging traditional and scientific knowledge on reindeer meat smoking - a pilot study

Abstract

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.

Keywords: Co-production; polycyclic aromatic hydrocarbons (PAH); reindeer husbandry; smoked reindeer meat; smoking temperature; traditional smoking; wood smoking.

Figure 1.

In the lávvu-laboratory Sámi traditional knowledge and scientific knowledge of reindeer meat smoking is studied through co-production experiments in three identical Sámi tents (lávvus). Reindeer meat is smoked using different wood species and plant parts e.g., juniper wood, willow twigs and birch logs as illustrated (the green lávvu is used to store equipment). The smoke appearance and temperature are investigated, and smoked reindeer meat and fat samples are taken for chemical PAH analysis.

Figure 2.

Scientists and reindeer herders research together in the lávvu-laboratory. The data-collection included glow and smoke temperature measurements, smoked reindeer cut samples for PAH-analyses, photo-documentation, dialogues, common observa-tions, and sensation of the smoking practice.

Figure 3.

The experimental set-up of the lávvu-laboratory includes three identical lávvus, each with a fire of different wood species and plant parts, and in the top-opening reindeer meat is hung to be smoked.

Figure 4.

The thermometer (right in picture b) is coupled to two sensors: one in the fire (picture b) and one by the meat (picture a). After smoking, the temperature data were logged on a computer (picture b).

Figure 5.

Smoke temperature graphs and photographs of the smoking fires and related reindeer meat cuts smoked with birch logs without bark; birch logs with bark; birch twigs with leaves; and birch logs with bark combined with twigs with leaves in the lávvu-laboratory.

Figure 6.

Smoke temperature graphs and photographs of the smoking fires and related reindeer meat cuts smoked with willow logs with bark; willow twigs with leaves; and willow logs with bark combined with twigs with leaves in the lávvu-laboratory.

Figure 7.

Smoke temperature graph and photographs of the smoking fire and related reindeer meat cut smoked with juniper twigs in the lávvu-laboratory.

Figure 8.

Smoke temperature graph and photographs of the smoking fire and related reindeer meat cut smoked with beech wood logs and chips in the lávvu-laboratory.

Figure 9.

PAH4 contamination of smoked reindeer meat and fat in relation to mean smoke temperature in a Sámi lávvu (tent) by different wood species and plant parts.