Occurrence of heterocyclic amines in cooked meat products

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dc.contributor.author Puangsombat, Kanithaporn
dc.contributor.author Gadgil, Priyadarshini
dc.contributor.author Houser, Terry A.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Smith, J. Scott
dc.date.accessioned 2012-08-07T14:30:33Z
dc.date.available 2012-08-07T14:30:33Z
dc.date.issued 2012-08-07
dc.identifier.uri http://hdl.handle.net/2097/14133
dc.description.abstract Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230 °C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49–10.89 ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0 ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57 ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91 ng/g) had higher levels of total HCAs than fried beef (8.92 ng/g) and fried chicken (7.00 ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59 ng/g). en_US
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0309174011003603 en_US
dc.subject Heterocyclic amines en_US
dc.subject Cooking en_US
dc.subject Beef en_US
dc.subject Pork en_US
dc.subject Chicken en_US
dc.subject Fish en_US
dc.title Occurrence of heterocyclic amines in cooked meat products en_US
dc.type Article (author version) en_US
dc.date.published 2012 en_US
dc.citation.doi doi:10.1016/j.meatsci.2011.11.005 en_US
dc.citation.epage 746 en_US
dc.citation.issue 3 en_US
dc.citation.jtitle Meat Science en_US
dc.citation.spage 739 en_US
dc.citation.volume 90 en_US
dc.contributor.authoreid houser en_US
dc.contributor.authoreid hhunt en_US
dc.contributor.authoreid jsschem en_US

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