Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment

M Gibis - Comprehensive Reviews in Food Science and Food …, 2016 - Wiley Online Library
Meat products are sources of protein with high biological value and an essential source of
other nutrients, such as vitamins and minerals. Heating processes cause food to become …

Factors that affect the content of heterocyclic aromatic amines in foods

MS Alaejos, AM Afonso - … reviews in food science and food …, 2011 - Wiley Online Library
This review compiles the contents of heterocyclic aromatic amines (HAAs) in foods and
beverages, collected from literature data along the period from 1992 up to 2009. Also, it …

Domestic cooking of muscle foods: Impact on composition of nutrients and contaminants

MMC Sobral, SC Cunha, MA Faria… - … Reviews in Food …, 2018 - Wiley Online Library
Meat and fish are muscle foods rich in valuable nutrients, such as high‐quality proteins,
vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation …

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

F Oz, M Kaya - Food control, 2011 - Elsevier
The effect of black pepper on the formation of heterocyclic aromatic amines (HCAs) in high-
fat meatball fried at three different frying temperatures (175° C, 200° C, and 225° C) was …

Effect of pre-and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

X Xiao, C Hou, D Zhang, X Li, C Ren, M Ijaz, Z Hussain… - Meat Science, 2020 - Elsevier
This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs)
and sensory evaluation of pre-and post-rigor roasted lamb. Topside muscles were collected …

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

A Szterk - Journal of Food Composition and Analysis, 2015 - Elsevier
The aim of the study was to determine the content and profile of heterocyclic aromatic
amines (HAAs) formed during the process of grilling beef under various conditions and …

Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration

R Zhang, AB Ross, N Jacob, M Agnew, M Staincliffe… - Journal of …, 2023 - Elsevier
Dry-ageing is a technique for developing characteristic dry-aged flavour through the
interplay of dehydration, lipid oxidation and microbial activities. In this study, we tested the …

Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties

M Gibis, J Weiss - Meat science, 2010 - Elsevier
Heterocyclic aromatic amines (HAA) are carcinogenic compounds found in the crust of fried
meat. The objective was to examine the possibility of inhibiting HAA formation in fried beef …

Impact of precursors creatine, creatinine, and glucose on the formation of heterocyclic aromatic amines in grilled patties of various animal species

M Gibis, J Weiss - Journal of Food Science, 2015 - Wiley Online Library
The impact of precursors such as creatine, creatinine, and glucose on the formation of
mutagenic/carcinogenic heterocyclic amines (HAs) were studied in patties of 9 different …

Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation

M Gobert, D Gruffat, M Habeanu, E Parafita, D Bauchart… - Meat science, 2010 - Elsevier
The effect of supplementing PUFA-rich cull cow diets with vitamin E (2.8 g/animal/day) or
vitamin E plus plant extracts rich in polyphenols (PERP)(126g/animal/day), for 101±3days …