Heterocyclic amine content in fast-food meat products.

@article{Knize1995HeterocyclicAC,
  title={Heterocyclic amine content in fast-food meat products.},
  author={Mark G. Knize and Rashmi Sinha and Nathaniel Rothman and Ellen Dunning Brown and Cynthia P. Salmon and Orville A. Levander and Peter Low Cunningham and James S. Felton},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={1995},
  volume={33 7},
  pages={545-51}
}
Heterocyclic aromatic amines are sometimes formed during the cooking of muscle meats, and their mutagenic and carcinogenic effects are of potential concern in the aetiology of human cancer. In a large survey of the heterocyclic amine content of foods, fried or charbroiled hamburgers, fried chicken, chicken breast sandwiches, fish sandwiches and breakfast sausages were purchased from fast-food restaurants. At least three different chains were visited per product and samples from five stores from… CONTINUE READING