Mutagen formation in a model beef supernatant fraction. IV. Properties of the system.

@article{Taylor1986MutagenFI,
  title={Mutagen formation in a model beef supernatant fraction. IV. Properties of the system.},
  author={R. Tunstall Taylor and Elaine Fultz and Mark G. Knize},
  journal={Environmental Health Perspectives},
  year={1986},
  volume={67},
  pages={59 - 74}
}
To identify the precursors and elucidate the reaction conditions that yield heterocyclic amine mutagens in cooked meat products and fish, we have used a supernatant 2 (S2) fraction prepared from H2O-homogenized lean round steak. Compounds (MW less than 500) in S2 are the sources of the microsomal-dependent, Salmonella TA 1538 mutagenic activity in open boiled (aqueous), 200 degrees C pressure-heated (aqueous), or 200 to 300 degrees C oven-baked (freeze-dried) homogenates. Combined incorporation… CONTINUE READING

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