Temperature dependent formation of heterocyclic aromatic amine mutagens/carcinogens during the cooking of meats
Conference
·
OSTI ID:126048
- Lawrence Livermore National Lab., CA (United States)
A series of heterocyclic aromatic amines that have been shown to be mutagenic and carcinogenic have been found as cooking products of muscle meats. Amounts range from undetectable levels (less than 0.1 ppb) when meats are boiled, microwave cooked, and baked, to tens to hundreds of ppb for frying/grilling at high meat surface temperatures. Griddle surface temperatures of 150{degrees}C and frying ground beef patties for six min per side form a total of 0.7 ppb of four heterocyclic amines, and a temperature of 230{degrees}C for six min per side forms 15 ppb. Beef and chicken appear to form more of the heterocyclic amines than fish, in part due to traditional cooking practices.
- OSTI ID:
- 126048
- Report Number(s):
- CONF-950402--
- Country of Publication:
- United States
- Language:
- English
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