Inhibition of the mutagenicity of cooked-beef basic fraction by its acidic fraction.
By using the Salmonella/microsome system, it was found that the activity of mutagens present in the basic fraction of cooked-ground-beef was completely suppressed by addition of the acidic fraction obtained from the cooked-beef. The suppression was ascribable to the presence of oleic acid in the acidic fraction. This finding indicates that no, or diminished, mutagenicity would be found in materials containing fat.
D000818:Animals; D002417:Cattle; D006358:Hot Temperature; D008460:Meat; D009152:Mutagenicity Tests; D009153:Mutagens; D012486:Salmonella typhimurium / Q000235:genetics
D009153:Mutagens