Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

Food and Chemical Toxicology

Volumn 36, Issue 4, 1998, Pages 279-287

  Sinha, R ^a   Rothman, N ^a   Salmon, C P ^b   Knize, M G ^b   Brown, D E ^c   Swanson, C A ^a   Rhodes, D ^c   Rossi, S ^a   Felton, J S ^b   Levander, O A ^c  

^a NATIONAL CANCER INSTITUTE   (United States)

^b LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

^c BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Beef; Cooking method; DiMeIQx; Heterocyclic amines; MeIQx; PhIP

Indexed keywords

2 AMINO 3 METHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F]QUINOLINE; 2 AMINO 3,8 DIMETHYLIMIDAZO[4,5 F]QUINOXALINE; HETEROCYCLIC AMINE;

ARTICLE; CARCINOGENESIS; COOKING; DIET; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; SOLID PHASE EXTRACTION;

ANIMALS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; HETEROCYCLIC COMPOUNDS; MEAT; MEAT PRODUCTS; TEMPERATURE;

ANIMALIA;

EID: 0032489794     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(97)00162-2     Document Type: Article

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