AI Article Synopsis
- Heterocyclic amines (HCAs) in cooked meats are strong mutagens linked to cancer risks, prompting this study to assess HCAs in ready-to-eat (RTE) meats.
- The research involved analyzing samples bought from a grocery store using solid-phase extraction and HPLC, revealing low levels of primary HCAs like PhIP and MeIQx.
- The study ranked HCA content in various RTE meats, finding rotisserie chicken skin had the highest level, but overall, it concluded that RTE meat consumption presents minimal HCA intake risk, aiding in future risk assessments.
Article Abstract
Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. The aim of this study was to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products. The RTE products were purchased from a local grocery store, and HCA were analyzed using an analytical method based on solid-phase extraction followed by HPLC. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (not detected-7.9 ng/g) and MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-3.6 ng/g). Products ranked in order of increasing total HCA content: pepperoni (0.05 ng/g)
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http://dx.doi.org/10.1016/j.meatsci.2010.12.025 DOI Listing Publication Analysis
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