Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat.

• Main Authors: Farhadian, A., Selamat, Jinap, Hanifah, H.N., Sarker, Zaidul Islam
• Format: Article
• Language: English; English
• Published: Elsevier 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24199/1/Effects%20of%20meat%20preheating%20and%20wrapping%20on%20the%20levels%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20charcoal.pdf; http://psasir.upm.edu.my/id/eprint/24199/; http://www.elsevier.com/

The contamination of polycyclic aromatic hydrocarbons PAHs by thermally treated high-protein foods, such as charcoal-grilled meat products, is due to the generation by direct pyrolysis of food nutrients and the direct deposition of PAHs from smoke produced through incomplete combustion of the therma...