Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.

doi:10.1016/0304-3835(82)90059-3

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Article

Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.

Cancer letters - 1 Jan 2000

Wang Y Y, Vuolo L L, Spingarn N E, Weisburger J H

Abstract excerpt

Cooking beef patties results in the formation of mutagens detectable by Salmonella typhimurium TA98 with metabolic activation. Decreased mutagenic activity results when frying beef with added soy protein concentrates (SPC). The reduction in mutagenicity takes place during the cooking process. Whereas fried beef hamburgers show high mutagenic activity, by comparison, similarly fried soy-hamburgers have much less...

Topics

Animals
Antioxidants
Butylated Hydroxyanisole
Cattle
Chlorogenic Acid
Food Handling
Heart
Male
Meat
Microsomes, Liver
Mutagenicity Tests
Mutagens

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Mutation

Plant Proteins, Dietary

Rats

Rats, Inbred Strains

Salmonella typhimurium

Glycine max

Source

Open in PubMed

Identifiers

PMID: 6751520
DOI: 10.1016/0304-3835(82)90059-3

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 29 Aug 2026. Prepared record publication-6751520-2026-08-29.1. Manifest publication-graph-cohort-2026-08-29.1.

Source receipt: PubMed via Helena Literature Corpus, retrieved 29 Aug 2026.

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