Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

“…by Dundar and others (2012). In this respect, the finding that the ripening time of meat affects HCA formation during heating (Szterk et al, 2012) may also be relevant. People involved in meat preparation in restaurants and catering should also consider such information as it has been shown that cooks are potentially exposed to relatively high levels of airborne HCA (Thi ebaud et al, 1995).…”

Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content

“…HAAs were determined in the grilled meat samples in accordance with Szterk et al (2012) and Szterk (2013).…”

“…The most important of them include temperature, the type of thermal processing involved (e.g. grilling, frying), the duration of the process, the type of meat material used (beef, pork, poultry, fish), the way thermal processing is handled, the content of substrates for HAAs synthesis (reducing sugars and amino acids), the spices used, the antioxidants used and pH, as well as the storage time of fresh meat in the refrigerator and the associated advancement of proteolysis (Messner and Murkovic, 2004;Murkovic, 2004a;Ristic et al, 2004;Ahn and Grun, 2005;Bermudo et al, 2005;Olsson et al, 2005;Shin, 2005;Pfau et al, 2006;Turesky, 2007;Ni et al, 2008;Costa et al, 2009;Liao et al, 2009;Polak et al, 2009a,b;Szterk et al, 2012).…”

Aromatic Amines Sources, Environmental Impact and Remediation

“…The first named 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) type or aminoimidazoazaarenes, includes amines containing a 2-aminoimidazole group generated from the reaction of free amino acids (especially creatine and creatinine) and hexoses at ordinary cooking temperatures. The other amines, called non-IQ type or pyrolytic, are formed through the pyrolytic reaction of amino acids and proteins at temperatures between 200 and 300°C (Szterk et al 2012;Toribio et al 2002).…”