Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs

Meat Science

Volumn 97, Issue 2, 2014, Pages 123-129

  Kendirci, Perihan ^a   Icier, Filiz ^a   Kor, Gamze ^a   Onogur, Tomris Altug ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Cooking; Infrared; Meatball; Ohmic; PAH

Indexed keywords

COOKING; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED RADIATION; MINERAL OILS; THERMAL PROCESSING (FOODS);

BENZO[A]ANTHRACENE; BENZO[A]PYRENE(B[A]P); CONTINUOUS TYPES; FLUORESCENCE DETECTOR; MEATBALL; OHMIC; POLYCYCLIC AROMATIC HYDROCARBON (PAH); VOLTAGE GRADIENT;

POLYCYCLIC AROMATIC HYDROCARBONS;

BENZO(A)FLUORANTHENE; BENZO[A]PYRENE; BENZ[A]ANTHRACENE; BENZ[A]ANTHRACENE DERIVATIVE; CHRYSENE; CHRYSENE DERIVATIVE; FLUORENE DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON;

ANALYSIS; ANIMAL; BOVINE; COOKING; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED RADIATION; MEAT; PROCEDURES;

ANIMALS; BENZ(A)ANTHRACENES; BENZO(A)PYRENE; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHRYSENES; COOKING; FLUORENES; FOOD CONTAMINATION; INFRARED RAYS; MEAT PRODUCTS; POLYCYCLIC HYDROCARBONS, AROMATIC;

EID: 84894498608     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.01.020     Document Type: Article

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