No abstract

Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds.

Heterocyclic aromatic amines (HAAs), the potential mutagens/carcinogens, are formed during cooking meat at higher temperature. The current study was designed to evaluate the effects of various cooking methods, i.e., pan frying, deep frying, charcoal grilling and roasting, on the formation of HAAs in three different types of meat, i.e., beef, chicken and mutton. Physicochemical analysis of thermally treated meat was carried out. Mineral profile such as Na, K, Fe, Cu, Zn and Mg was also determined. Two mutagenic HAAs, i.e., 1-methyl-9H-pyrido [4,3-b]indole (Harman) and 9H-pyrido-[4,3-b]indole (Norharman), were formed during cooking and extracted by solid phase extraction technique and analyzed by high-performance liquid chromatography using internal standards. The results showed that the amounts of Harman were higher than Norharman. Generally, the type and content of HAAs in cooked meat varies with cooking methods and conditions. PRACTICAL APPLICATIONSDiet is one of the major factors that influence the tumor formation in humans. Epidemiologic and experimental evidence indicates that proteinaceous foods, especially meat cooked at higher temperatures, may lead to the formation of heterocyclic aromatic amines (HAAs). HAAs are the potential mutagens and contribute toward the carcinogenicity depending on many factors, including type of meat and cooking method. They vary in their chemical nature, mechanism of formation, amounts in different types of meat and meat products. They also show a variable range of metabolic behavior and carcinogenic potential. The exact identification of major risk factors, especially dietary carcinogens, could play a vital role in reducing cancer incidence and mortality. The present study was designed to investigate the influence of different cooking methods (pan frying, deep frying, charcoal grilling and roasting) on the formation of HAAs in various meats (chicken, beef and mutton). It is also evident from the results that the content of HAAs in cooked meat varied with cooking methods and cooking conditions, and data from this study could be used to assess the human intake of HAAs and also to identify conditions that minimize the formation and intake of HAAs.

Water quality has declined not only in Pakistan but also the whole world due to the contamination of water sources by pollution which is damaging human health. This study was designed to evaluate the water quality. Logit model was applied on socioeconomic factors as determinants of consumption of safe drinking water in Faisalabad, Pakistan. For this purpose samples were collected from 225 households. Results obtained provided clear evidence that almost all the water samples were contaminated with microbes like Total Plate Count (TPC) Total Coliform and E. Coli (0157), as well as showed higher than standard values for hardness, turbidity and Total Dissolved Solids (TDS) It was also observed that per capita income of Household, residential status, level of awareness and (ground water having smell of some chemical)smell of ground water were positively related to the household consumption of safe drinking water while age of family head, occurrence of some waterborne diseases to any family member were negatively related to the household consumption of safe drinking water. Policies regarding improvement in educational system and public awareness campaigns ranging from urban to country side should be launched.