Mutagen formation in beef during cooking
1979
Potentially carcinogenic mutagens may be formed in beef during ordinary cooking procedures. The mutagens were first detected using the involved Ames system in commercially prepared beef extract. Samples of lean ground beef, cooked on a home hamburger cooking appliance, were also assayed for the mutagen content. Mutagens in commercial and laboratory samples were identical. The extent of mutagenic activity correlates with the length of cooking time. It may be possible to modify cooking procedures in ways that reduce mutagen formation.
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