Abstract
Heterocyclic amines (HCAs) are carcinogenic and mutagenic compounds found at a level of parts per billion in grilled fish and meats. Since the connection between consumption of dietary carcinogens and risk of different cancers in humans has been established, it is necessary to explore effective inhibitors that can prevent or reduce the formation of HCAs in cooked meats. Cooking meat with natural antioxidants decreases or eliminates HCAs in meat. Our objective was to study the inhibition of five HCAs in beef steaks marinated using commercial ingredients that are natural antioxidants.
Highlights
Heterocyclic amines (HCAs) are carcinogenic and mutagenic compounds found at a level of parts per billion in grilled fish and meats
Our objective was to study the inhibition of five HCAs in beef steaks marinated using commercial ingredients that are natural antioxidants
This research report is available in Kansas Agricultural Experiment Station Research Reports: https://newprairiepress.org/kaesrr/vol0/iss1/141
Summary
Heterocyclic amines (HCAs) are carcinogenic and mutagenic compounds found at a level of parts per billion in grilled fish and meats. Follow this and additional works at: https://newprairiepress.org/kaesrr Recommended Citation Ameri, F. and Smith, J. Scott (2007) "Antioxidants may reduce heterocyclic amines in commercially marinated beef steaks," Kansas Agricultural Experiment Station Research Reports: Vol 0: Iss. 1.
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