Occurrence of heterocyclic amines in cooked meat products

Meat Science

Volumn 90, Issue 3, 2012, Pages 739-746

  Puangsombat, Kanithaporn ^a   Gadgil, Priyadarshini ^b   Houser, Terry A ^c   Hunt, Melvin C ^c   Smith, J Scott ^c  

^a KASETSART UNIVERSITY   (Thailand)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Chicken; Cooking; Fish; Heterocyclic amines; Pork

Indexed keywords

CHICKEN; COOKED MEAT; COOKING CONDITIONS; COOKING METHODS; HETEROCYCLIC AMINES; HIGH TEMPERATURE; HUMAN CANCER; PORK; QUINOXALINES; RISK FACTORS;

AMINES; ANIMALS; BEEF; COOKING; FISH; OVENS; STOVES;

MEATS;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO(4,5 B)PYRIDINE; 2 AMINO 3,8 DIMETHYLIMIDAZO(4,5 F)QUINOXALINE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE; 2-AMINO-3,8-DIMETHYLIMIDAZO(4,5-F)QUINOXALINE; AMINE; HETEROCYCLIC COMPOUND; IMIDAZOLE DERIVATIVE; MUTAGENIC AGENT; QUINOXALINE DERIVATIVE;

ANIMAL; ARTICLE; CATTLE; CHICKEN; COOKING; FISH; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METABOLISM; METHODOLOGY; PRODUCT SAFETY; RISK FACTOR; SWINE;

AMINES; ANIMALS; CATTLE; CHICKENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; COOKING; FISHES; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; IMIDAZOLES; MEAT PRODUCTS; MUTAGENS; QUINOXALINES; RISK FACTORS; SWINE;

EID: 84355166432     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.005     Document Type: Article

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