Document Detail

Heterocyclic amine content in commercial ready to eat meat products.
MedLine Citation:
PMID:  21242037     Owner:  NLM     Status:  Publisher    
Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (not detected-7.9ng/g) and MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-3.6ng/g). Products ranked in order of increasing total HCA content: pepperoni (0.05ng/g)<hot dogs and deli meat products (0.5ng/g)<fully cooked bacon (1.1ng/g)<rotisserie chicken meat (1.9ng/g)<rotisserie chicken skin (16.3ng/g). We believed that cooking conditions and ingredients influenced the level of HCAs in these RTE products and concluded that consumption of RTE meat products contributes very little to HCA intake. Results from this study can be used in risk assessment study to estimate human exposure to HCAs due to food consumption.
Kanithaporn Puangsombat; Priyadarshini Gadgil; Terry A Houser; Melvin C Hunt; J Scott Smith
Related Documents :
22945567 - Toxicologically relevant phthalates in food.
24170357 - Impact of reproductive technologies on dairy food production in the dairy industry.
23643127 - Aflatoxin m1 in milk products in china and dietary risk assessment.
22254107 - The australian paradox: a substantial decline in sugars intake over the same timeframe ...
8597157 - Genetically modified chinese hamster ovary (cho) cells for studying the genotoxicity of...
17192477 - Role for mitochondrial reactive oxygen species in brain lipid sensing: redox regulation...
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2010-12-23
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2010 Dec 
Date Detail:
Created Date:  2011-1-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Comparative study on the stability of fish actomyosin and pork actomyosin.
Next Document:  Heterotopic gastric mucosa of the gastrointestinal tract: A histopathologic study of 158 cases.