Mitigating heterocyclic amines formation in beef meat using specific process conditions
2015
Kondjoyan, Alain | Chevolleau-Mege, Sylvie | Portanguen, Stéphane | Ikonic, Predrag | Clerjon, Sylvie | Debrauwer, Laurent
Development of a crust during meat cooking is an important element for consumer. It is the place of the formation of color and flavor. However, it is also where process induced toxicants can be formed. In this paper, the development of the colored crust was followed at the surface of a meat cylinder subjected to a hot air jet. The thickness of the crust and the Heterocylcic Aromatic Amines content were measured under this situation which mimics the roasting of beef meat. Results prove that it is possible to maintain the aspect of roasted meat while reducing dramatically the HAs content.
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Эту запись предоставил Institut national de la recherche agronomique