Changes in concentration of five PCDD/F congeners after cooking beef from treated cattle.
A large piece of meat taken from a single animal, which had been dosed with five selected PCDD/Fs, was prepared and cooked by a selection of different methods; burgers (fried, grilled, barbecued), roasts (cooked using conventional and microwave ovens) and stews (open pan and pressure cooked). For some of the cooking methods, concentration changes, on a whole product basis, were observed between raw and cooked product. However, in all cases these could be explained simply through changes arising from loss of water and elimination of PCDD/Fs with released fat. The total amounts of PCDD/Fs present in the system (including in released fat) remained unchanged. Dietary intake of PCDD/Fs could therefore be reduced by the removal of visible fat from meat before cooking and by discarding any fat released from foods during the cooking process.
Rose
M
M
Central Science Laboratory, Sand Hutton, York, UK. m.rose@csl.gov.uk
Thorpe
S
S
Kelly
M
M
Harrison
N
N
Startin
J
J
D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D001572:Benzofurans / Q000032:analysis* / Q000737:chemistry; D002417:Cattle; D003296:Cooking; D000072338:Dibenzofurans, Polychlorinated; D005506:Food Contamination; D006801:Humans; D008461:Meat Products; D000072317:Polychlorinated Dibenzodioxins / Q000031:analogs & derivatives / Q000032:analysis* / Q000737:chemistry; D011634:Public Health; D012989:Soil Pollutants / Q000032:analysis*
D001572:Benzofurans; D000072338:Dibenzofurans, Polychlorinated; D000072317:Polychlorinated Dibenzodioxins; D012989:Soil Pollutants