Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats

Food Chemistry
Joon-Goo LeeHae-Jung Yoon

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat is cooked using high-temperature methods, such as grilling directly over an open flame. PAHs have been found to be mutagenic-that is, they cause changes in DNA that may increase the risk of cancer. We investigated the effects of grilling procedures on the level of 4 PAHs; benzo[a]anthracene (B[a]A), chrysene (Chr), benzo[b]fluoranthene (B[b]F), and benzo[a]pyrene (B[a]P). PAHs were extracted and determined by gas chromatography with mass detection (GC-MS). With regard to barbecuing successive meat samples with the same batch of burning charcoal, it was observed that stable combustion contribute to reduction of PAHs. Significant reductions in the sum of the four PAHs were observed through treatments which removed meat drippings and smoke with alternative grilling apparatus. The sums of 4 PAHs were reduced 48-89% with dripping removed and 41-74% with the smoke removal treatment in grilled pork and beef meats than conventional grilling. We investigated the components of meats drippings. The major constituent of meat dripping was fat. The most important factor contributing to the production of PAHs in grilling was smoke resulting from incomplete combustio...Continue Reading

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Citations

Jun 22, 2017·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·José L Domingo
Feb 25, 2020·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Ogouyôm Herbert Iko AféMarie-Louise Scippo
Apr 9, 2020·Environmental Science and Pollution Research International·Bedigama Kankanamge Kolita Kamal JinadasaScott W Fowler
Aug 18, 2020·Food Science and Biotechnology·Joon-Goo LeeHae-Jung Yoon
Jan 9, 2021·Critical Reviews in Food Science and Nutrition·Lene Duedahl-Olesen, Alin C Ionas
Dec 12, 2020·Food Chemistry·Fedor S FedorovAlbert G Nasibulin
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Sun Jin HurKeun Taik Lee
Mar 1, 2018·Comprehensive Reviews in Food Science and Food Safety·M Madalena C SobralIsabel Mplvo Ferreira
Apr 26, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Ogouyôm Herbert Iko AféMarie-Louise Scippo
Oct 17, 2020·Critical Reviews in Food Science and Nutrition·Moamen M ElmassryMohamed A Farag

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