title: Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.
abstract: The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development of a colored crust on the surface of a beef meat piece. HAs formation was lower in the crust than previously measured in meat slices subjected to the same air jet conditions. This difference is explained by a lower average temperature in the colored crust than in the meat slices. Temperature effects can also explain why colored crust failed to reproduce the plateauing and decrease in HAs content observed in meat slices. We observed a decrease in creatine content from the center of the meat piece to the crust area. In terms of the implications for practice, specific heating conditions can be found to maintain a roast beef meat aspect while dramatically reducing HAs content.
authors.affiliation: UR370 Qualité des Produits Animaux, INRA, F-63122 Saint Genès Champanelle, France. Electronic address: alain.kondjoyan@inra.clermont.fr.
authors.forename: Alain
authors.initials: A
authors.lastname: Kondjoyan
authors.affiliation: INRA, UMR1331 TOXALIM, Research Center in Food Toxicology, MetaToul-AXIOM Platform, F-31027 Toulouse, France; Université de Toulouse, INPT, UPS, UMR1331, F-31062 Toulouse, France.
authors.forename: Sylvie
authors.initials: S
authors.lastname: Chevolleau
authors.affiliation: UR370 Qualité des Produits Animaux, INRA, F-63122 Saint Genès Champanelle, France.
authors.forename: Stéphane
authors.initials: S
authors.lastname: Portanguen
authors.affiliation: INRA, UMR1331 TOXALIM, Research Center in Food Toxicology, MetaToul-AXIOM Platform, F-31027 Toulouse, France; Université de Toulouse, INPT, UPS, UMR1331, F-31062 Toulouse, France.
authors.forename: Jérôme
authors.initials: J
authors.lastname: Molina
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
authors.forename: Predrag
authors.initials: P
authors.lastname: Ikonic
authors.affiliation: UR370 Qualité des Produits Animaux, INRA, F-63122 Saint Genès Champanelle, France.
authors.forename: Sylvie
authors.initials: S
authors.lastname: Clerjon
authors.affiliation: INRA, UMR1331 TOXALIM, Research Center in Food Toxicology, MetaToul-AXIOM Platform, F-31027 Toulouse, France; Université de Toulouse, INPT, UPS, UMR1331, F-31062 Toulouse, France.
authors.forename: Laurent
authors.initials: L
authors.lastname: Debrauwer
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D002417:Cattle; D003296:Cooking / Q000379:methods*; D003401:Creatine / Q000032:analysis; D006571:Heterocyclic Compounds / Q000032:analysis*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D003401:Creatine
keywords: Beef; Crust; Heat; Heterocyclic amines; Hot air; Juice; Transfer