Montreal smoked meat is created by salting and curing beef brisket.

蒙特利尔熏肉是通过腌制和腌制牛胸肉制成的。

The smoked meat is served on rye bread with yellow mustard.

烟熏肉搭配黄芥末黑麦面包。

The difference between Montreal's smoked meat and New York's pastrami, for example, is found in the cured seasoning.

例如， 蒙特利尔的熏肉和纽约的熏牛肉之间的区别在于腌制调味料。

After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs, which are found in smoked and grilled meats, and may up your risk of cancer.

烤好后，他们分析了这些排骨的PAHs, 即多环芳香烃类物质，这些都是在烟熏火烤后肉类食物中已经被证实存在的化学物质，也许有致癌风险。