Background: The study aimed to determine how different smoking methods and levels of fat content affect the generation of polycyclic aromatic hydrocarbons in smoked buffalo meat sausages. 
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Methods: The treatments included conventional smoking at 60oC for 40 minutes (T1A), 3% diluted liquid smoke (T1B), and 7% diluted liquid smoke (T1C). The fat percentage in the sausages was substituted with inulin as a fat replacer in the successive treatments (T2A, T2B, T2C, T3A, T3B, T3C). Nine PAH compounds were analysed: Fluoranthene, chrysene, benzo(a)anthracene, benzo(b) fluoranthene, benzo(k)fluoranthene, indeno(1,2,3-cd)pyrene, benzo(a)pyrene, benzo(ghi)perylene, and dibenzo(a,h)anthracene. 
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Result: Out of the nine PAHs, fluoranthene and chrysene were identified in the examined treated samples of PAHs. No substantial variance was noted regarding fat levels or smoking methods. The chrysene concentrations varied between 32.27 and 38.37 &micro;g/kg, while fluoranthene levels fluctuated from 15.10 to 53.47 &micro;g/kg. All treated samples were free of benzo(a)pyrene, which is considered the most potent carcinogen. 
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Effect of Different Smoking Methods and Levels of Fat on the Polycyclic Aromatic Hydrocarbon (PAHs) in Buffalo Meat Sausages