A Study on the Source Profile Development for Fine Particles (PM2.5) Emitted from Meat Cooking

This study was performed to develop the source profiles for fine particles (PM2.5) emitted from the meat cooking. The characterization of fine particles emitted from beef cooking showed comparably high level of carbon (75%) which mainly composed of OC (73%) and EC (2.3%). Also the level of K+, Cl-, K, Cl, and Na+ has been diagnosed to be relatively high, mainly caused by the Korean spice with sodium component. The cooking of pork showed similar trend to the beef, resulting high level of OC, EC, K+, Cl-, K, Cl, and Na+ as the major components of fine particles. The high proportions of metal's ingredient such as Zn and Pb have been spotted to be 0.463% and 0.386%, respectively. The higher ratio of OC has been collected for raw pork belly meat compared to seasoned meat in respond to presence of fat. The cooking of chicken and duck brought similar data that OC, K+, K, Cl-, Cl, EC, NO3-, and SO(4)(2-)were main components of fine particles. The one notable feature is that Zn and Pb showed to be almost absent.