Inhibition of heterocyclic amine formation in ground beef

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dc.contributor.author Abdulkarim, B.G.
dc.contributor.author Smith, J. Scott
dc.date 1999 en
dc.date.accessioned 2010-08-23T19:17:30Z
dc.date.available 2010-08-23T19:17:30Z
dc.date.issued 2010-08-23T19:17:30Z
dc.identifier.uri http://hdl.handle.net/2097/4696
dc.description.abstract he natural antioxidant carnosine, moisture retention by covered cooking, and low temperature cooking were evaluated as ways to inhibit heterocyclic amine (HCA) formation in fried ground beef. Samples were fried at 375EF for 5 min/side, 300EF for 5 min/side, or 250EF for 8 min/side, with surface browning enhanced by applying a caramel solution (Maillose®) near the end of cooking times. Analysis for HCAs was performed on both the crust and the whole patties. Carnosine reduced 4,8-DiMelQx, a major HCA, to below its detection limit (.31 ng/g). HCAs were reduced when the cooking temperature was lowered from 375 to 300 or 250EF even with caramel applied on the surface. Cooking in a covered pan reduced levels of most HCAs but less than carnosine addition. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1999 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 99-339-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831 en_US
dc.subject Beef en_US
dc.subject Ground beef en_US
dc.subject Heterocyclic Amine en_US
dc.subject Inhibition en_US
dc.title Inhibition of heterocyclic amine formation in ground beef en_US
dc.type Conference paper en_US
dc.date.published 1999 en_US
dc.citation.epage 16 en_US
dc.citation.spage 15 en_US
dc.description.conference Cattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999 en_US
dc.contributor.authoreid jsschem en_US

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