Antioxidants may reduce heterocyclic amines in commercially marinated beef steaks

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dc.contributor.author Ameri, F.
dc.contributor.author Smith, J. Scott
dc.date.accessioned 2010-01-22T22:31:11Z
dc.date.available 2010-01-22T22:31:11Z
dc.date.issued 2010-01-22T22:31:11Z
dc.identifier.uri http://hdl.handle.net/2097/2430
dc.description.abstract Heterocyclic amines (HCAs) are carcinogenic and mutagenic compounds found at a level of parts per billion in grilled fish and meats. Since the connection between consumption of dietary carcinogens and risk of different cancers in humans has been established, it is necessary to explore effective inhibitors that can prevent or reduce the formation of HCAs in cooked meats. Cooking meat with natural antioxidants decreases or eliminates HCAs in meat. Our objective was to study the inhibition of five HCAs in beef steaks marinated using commercial ingredients that are natural antioxidants. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2007 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 07-179-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 978 en_US
dc.subject Beef en_US
dc.subject Cattle en_US
dc.subject Heterocyclic amines (HCAs) en_US
dc.subject Steaks en_US
dc.title Antioxidants may reduce heterocyclic amines in commercially marinated beef steaks en_US
dc.type Conference paper en_US
dc.date.published 2007 en_US
dc.citation.epage 118 en_US
dc.citation.spage 117 en_US
dc.description.conference Cattlemen's Day, 2007, Kansas State University, Manhattan, KS, March 2, 2007 en_US
dc.contributor.authoreid jsschem en_US

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