BENZO(A)PYRENE AND OTHER POLYNUCLEAR HYDROCARBONS IN CHARCOAL-BROILED MEAT.
The possible production of carcinogenic polynuclear hydrocarbons in the charcoal broiling of food has been investigated. Fifteen steaks were cooked and the polynuclear compounds were extracted, separated by chromatography, and identified spectrometrically. Many polynuclear hydrocarbons were identified, but no nitrogen heterocyclic compounds were detected. The carcinogen benzo(a)pyrene was present in the average amount of 8 micrograms per kilogram of steak.
D000873:Anthracenes; D001551:Benz(a)Anthracenes; D001564:Benzo(a)pyrene; D001580:Benzopyrenes; D002273:Carcinogens; D002606:Charcoal; D002845:Chromatography; D003296:Cooking; D005504:Food Analysis; D006838:Hydrocarbons; D008460:Meat; D010616:Phenanthrenes; D011083:Polycyclic Compounds; D012106:Research; D013057:Spectrum Analysis
D000873:Anthracenes; D001551:Benz(a)Anthracenes; D001580:Benzopyrenes; D002273:Carcinogens; D006838:Hydrocarbons; D010616:Phenanthrenes; D011083:Polycyclic Compounds; D002606:Charcoal; D001564:Benzo(a)pyrene; C030935:benz(a)anthracene
ANTHRACENES; BENZANTHRACENES; BENZOPYRENES; CARCINOGENS; CHARCOAL; CHROMATOGRAPHY; COOKERY; EXPERIMENTAL LAB STUDY; FOOD ANALYSIS; MEAT; PHENANTHRENES; SPECTRUM ANALYSIS