Conditions for HAs formation in meats

Along with the discovery of mutagenic activity in cooked meats was the determination that their activity was temperature dependent. Cooking time and temperature studies showed that uncooked meat had no activity, and formation of mutagens was time and temperature dependent. The HAs were first detected using a biological assay for mutagenic potency that performed well using complex mixtures. This Ames/Salmonella assay was developed in 1974 [31], and mutagenic chemicals were reported in the extracts of cooked beef shortly thereafter by Sugimura et al. [3,32]. Cooking experiments showed that muscle meats were the major source in the diet and the results could be repeated in many laboratories [6,33-39]. Comparing various cooking methods showed that higher temperature processes, like frying, broiling and flame grilling, produced more of the activity than lower temperature processes like baking and boiling. Surface-insulating practices like breading also reduced the temperature at the meat surface, and, thus, the HAs formed. These results were confirmed when the HAs were known, and analysis methods were developed. The temperature dependence of the formation of HAs in beef patties was computationally modeled by Tran et al. [40].

0 0

Post a comment