Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

Meat Science

Volumn 94, Issue 2, 2013, Pages 202-207

  Jinap, S ^a   Mohd Mokhtar, M S ^a   Farhadian, A ^b   Hasnol, N D S ^a   Jaafar, S N ^a   Hajeb, P ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI MALAYSIA SABAH   (Malaysia)

Author keywords

Beef; Charcoal grilled; Chicken; Doneness; Heterocyclic Aromatic Amines (HAs); Satay

Indexed keywords

ALTERNATIVE METHODS; CHICKEN; COOKING METHODS; DONENESS; HETEROCYCLIC AROMATIC AMINES; PRE-TREATMENT; QUINOXALINES; SATAY;

AMINES; BEEF; CHARCOAL; MEATS;

ANIMALS;

AMINE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CHICKEN; COOKING; MEAT; METHODOLOGY;

AMINES; ANIMALS; CATTLE; CHICKENS; COOKING; MEAT;

EID: 84875275827     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.01.013     Document Type: Article

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