Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties.

@article{Tran2002ExperimentalAS,
  title={Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties.},
  author={Nga L Tran and Cynthia P. Salmon and Mark G. Knize and Michael E. Colvin},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2002},
  volume={40 5},
  pages={673-84}
}
Heterocylic amine (HA) compounds formed in the cooking of certain foods have been shown to be bacterial mutagens and animal carcinogens, and may be a risk factor for human cancer. To help explain the variation observed in HA formation under different cooking conditions, we have performed heat-flow simulations and experiments on the pan-frying of beef… CONTINUE READING