Mutagen production during pan-broiling compared with microwave irradiation of beef.
Segments of beef were cooked either by broiling on a hot plate or by irradiation at 2450 MHz in a microwave oven. Extracts of surface layers of the cooked meat were tested for mutagenic activity using Salmonella typhimurium TA98 and TA100 with and without S-9 liver microsomal preparation. The broiled beef extracts with S-9 activation exhibited marked frame-shift mutagenicity, which increased with cooking time. No such activity was detected with beef cooked by microwave irradiation, with exposures ranging from normal to 3 times the normal cooking period.
D000818:Animals; D002417:Cattle; D003296:Cooking; D008460:Meat; D008872:Microwaves / Q000009:adverse effects*; D009153:Mutagens / Q000378:metabolism*; D012486:Salmonella typhimurium / Q000187:drug effects
D009153:Mutagens