In under developed and developing country like Nigeria, meat is usually smoked at temperature usually above 400 C, producing Polycyclic Hydrocarbons (PAHs) and Phenols in meat Products. PAHs compound found in smoked meat exhibit a cancerous substance affecting human health while Phenols in smoked meat are responsible for the smokey aroma andtaste. 10kg of raw meat from semi-membranous muscles of 2 years old male White Fulani cattle was used for this study. The meat was cut into 2 kg each to prepare meat products namely; Kundi, Kilishi, Balangu, Suya and Asun using traditional and oven drying methods. Final samples were evaluated for PAHs, phenols, proximate composition and palatability status. Data were subjected to ANOVA at P<0.05. Results showed that, PAHs had significantly higher values (P<0.05) in Kundi Laboratory smoked, commercially Kundi and Kilishi (8.00µkg , 8.80µkg , 8.60µkg ) respectively while the least was found in Asun (2.10µkg ) for the three samples evaluated. Kilishi had the highest phenols (P<0.05) value (1.30µg), while the least was noticed in Asun having (0.10µg) in all the three samples evaluated. Kundi products had values significantly (P<0.05) higher in protein and ash content for all samples and theleast (P<0.05) in ether extract and moisture content. Balangu and Kilishi had the highest (P<0.05) ether extract while Asun had the highest (P<0.05) moisture content (51.26%, 59.26% and 58.45%) for all the samples evaluated. Balangu, Asun and Kilishi products were rated higher (P<0.05) by the panelists while Kundi products had the least. Irrespective of the processing methods used, the higher the temperature and duration used in smoking, the higher the PAHs and Phenols Compound and the more accumulatedthenutrientscomposition.

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