Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 141-146

  Farhadian, A ^a   Jinap, S ^a   Hanifah, H N ^a   Zaidul, I S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Charcoal grilled meat; Polycyclic aromatic hydrocarbons (PAHs); Preheating; Reduction; Wrapping

Indexed keywords

CARCINOGENIC PAHS; DIRECT DEPOSITION; INCOMPLETE COMBUSTION; MEAT PRODUCTS; MEAT SAMPLES; PROTEIN FOOD; SOLID-PHASE EXTRACTION; THERMAL AGENTS; WRAPPING;

ALUMINUM; AROMATIC HYDROCARBONS; AROMATIZATION; CHARCOAL; EXTRACTION; MEATS; ORGANIC COMPOUNDS; POLYCYCLIC AROMATIC HYDROCARBONS; PREHEATING; PYROLYSIS; THERMAL PROCESSING (FOODS);

CHEMICAL CONTAMINATION;

ALUMINUM; CHARCOAL; POLYCYCLIC AROMATIC HYDROCARBON DERIVATIVE;

ARTICLE; BEEF; CHICKEN MEAT; COOKING; FOOD PACKAGING; FOOD SAFETY; GRILLING; HEATING; MEAT; MICROWAVE COOKING; WATER VAPOR;

EID: 77955308972     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.116     Document Type: Article

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