Abstract
The research carried out allowed establishing that during the industrial preparation of second-course meals with garnish in the meat components, heterocyclic aromatic amines are formed. Heterocyclic aromatic amines were found in all samples tested. However, the lack of information on the preparation technology of the selected samples does not allow a complete analysis of the results obtained. However, it is worth noting that the largest amount of heterocyclic aromatic amines was formed in samples with chicken meat cooked at the highest temperatures relative to other samples, judging by its appearance. The presence of heterocyclic aromatic amines in all studied samples indicates the potential harm of consuming such products for human health.
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