Changes in concentration of five PCDD/F congeners after cooking beef from treated cattle

Chemosphere

Volumn 43, Issue 4-7, 2001, Pages 861-868

  Rose, M ^a   Thorpe, S ^a   Kelly, M ^a   Harrison, N ^b   Startin, J ^a  

^a CENTRAL SCIENCE LABORATORY   (United Kingdom)

^b DEFRA   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); MEATS; MICROWAVE OVENS; OILS AND FATS;

COOKING METHODS;

FOOD PROCESSING;

POLYCHLORINATED DIBENZODIOXIN; POLYCHLORINATED DIBENZOFURAN;

CATTLE; DIOXIN;

ADIPOSE TISSUE; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; COOKING; COW; DIETARY INTAKE; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; FOOD SAFETY; MEAT; NONHUMAN; TISSUE LEVEL; WATER LOSS;

ADIPOSE TISSUE; ANIMALS; BENZOFURANS; CATTLE; COOKERY; FOOD CONTAMINATION; HUMANS; MEAT PRODUCTS; PUBLIC HEALTH; SOIL POLLUTANTS; TETRACHLORODIBENZODIOXIN;

ANIMALIA; BOS TAURUS;

EID: 0035040954     PISSN: 00456535     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0045-6535(00)00446-X     Document Type: Article

References (10)

1. PCCD/PCDF formation in smoked fried and broiled meat and fish
2. The effect of cooking on dioxin and furan concentrations in beef
3. Reduction in polychlorinated dibenzodioxin and dibenzofuran residues in hamburger meat during cooking
4. A comparison of dioxins and dibenzofurans in cooked and uncooked food
5. Tetrachlorodibenzo-p -dioxin residue reduction through cooking/processing of restructured carp fillets
6. Dioxins in Food
7. The effects of cooking by various methods on concentrations of PCDDs and PCDFs in bovine meat
8. Concentration changes for 5 PCDD/F congeners after administration in beef cattle
9. Tetrachlorodibenzo-p -dioxin residue reduction by cooking/processing of fish fillets harvested from the great lakes