Abstract
The aim of this work was to determine level of azaarenes (PANHs) in raw pork and to investigate their formation during meat frying or grilling, in particular to verify a suggestion that endogenous vitamin E might inhibit production of azaarenes. Azaarene concentration in raw pork samples from various origins ranged from 2.75ngg−1 to 3.69ngg−1 (2.75–2.93ngg−1 in meat of Polish Landrace pigs, 3.00–3.69ngg–1 in meat of hybrid Duroc×Polish Landrance pigs). PANH formation during frying of pork meat was not confirmed. On the other hand, PANHs were indeed formed during grilling; their levels ranged from 6.21ngg−1 to 8.08ngg–1. No inhibition influence of vitamin E on formation of PANHs on was found either in fried or grilled pork meat.
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