Interactions between wood charcoal and meat types as determining factors of VOC and particle emissions

Charcoal grilling is a widespread cooking method that contributes significantly to pollutant emissions. This study investigated the release of total volatile organic compounds (TVOCs) and total suspended particulates (TSP) during the grilling of beef steak, chicken breast, and pork belly using lump charcoal and briquettes. Emission factors (EFs) were determined, and the influence of fuel and meat type, meat composition, and operational parameters was assessed through linear mixed-effects models (LMMs). Briquettes produced higher emissions than lump charcoal, with TVOC and TSP about one-third higher. LMMs confirmed that fuel type significantly affects TVOC emissions (p = 0.010), while cooking duration (p = 0.001), total grilling time (p = 0.001), and weight loss (p < 0.001) were the main predictors of TSP. Meat type also influenced emissions. Beef steak and chicken breast, despite having a lower fat content, generated significantly more TVOC than pork belly (p < 0.05) due to longer cooking times. In contrast, pork belly produced higher TSP through fat dripping. Across both pollutants, weight loss (p < 0.001) and the weight loss rate (p < 0.001) were robust indicators of pollutant emission. Meat moisture, protein, and ash content were associated with both TVOC and TSP (p < 0.001), underscoring the multifactorial origin of grilling emissions. Overall, the results demonstrate that pollutant formation cannot be explained solely by categorical distinctions between fuels or meats. Instead, proximate composition and operational parameters provide the most informative predictors, offering a mechanistic framework for evaluating grilling emissions and supporting strategies to mitigate human exposure.