title: Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature.
abstract: New factors were identified impacting significantly on the formation of HAA during grilling. The number and profile of HAA in grilled beef depend on the fattening system (intensive and semi-intensive), and the effect of the animal's sex. The fewest HAAs were formed in rib steak from heifers from a semi-intensive fattening system. A significant effect of storage of meat in refrigerated conditions (5 to 15 days) was also demonstrated on the formation of HAA during grilling. The longer the raw meat was stored, the more HAA was formed during grilling. The quantity of HAA was strongly correlated with the content of free amino acids and a very strong correlation was found with an increasing content of free purine and pyrimidine bases and their nucleosides.
authors: Department of Functional Food, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland. Electronic address: szterkarkadiusz@gmail.com.
authors: Arkadiusz
authors: A
authors: Szterk
authors: Department of Functional Food, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland.
authors: Bożena
authors: B
authors: Waszkiewicz-Robak
mesh_terms: D000818:Animals; D002417:Cattle; D005511:Food Handling; D063427:Food Quality; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*
chemical_list: D006571:Heterocyclic Compounds
keywords: Carcinogens in food; Free amino acids; Mutagens in food; Nitrogenous compounds; Purines; Pyrimidines