Article

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

2015-08-01

Abstract excerpt

Heterocyclic aromatic amines (HAAs), the potential mutagens/carcinogens, are formed during cooking meat at higher temperature. The current study was designed to evaluate the effects of various cooking methods, i.e., pan frying, deep frying, charcoal grilling and roasting, on the formation of HAAs in three different types of meat, i.e., beef, chicken and mutton. Physicochemical analysis of thermally treated meat wa...

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Literature Corpus work: 545256f1-5d11-57b2-8352-eb0898e07ab7
DOI: 10.1111/jfpp.12242

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