Heat and processing generated contaminants in processed meats.
作者： P. Šimko
DOI: 10.1533/9780857092946.3.478
关键词: Food science 、 Salting 、 Human health 、 Roasting 、 Food contaminant 、 Food microbiology 、 Contamination 、 Chemistry 、 Food processing 、 Meat spoilage
摘要: Abstract: This chapter discusses selected aspects of the formation, occurrence, prevention and elimination procedures contaminants in processed meat products. During technological culinary treatment meat, conditions are favourable for formation compounds harmful to human health. Such include polycyclic aromatic hydrocarbons, which can contaminate during smoking, grilling roasting; N-nitroso amines, may form salting thermal treatment; biogenic ripening. Microbial spoilage products is also an issue. Finally, heterocyclic amines frying, barbecuing grilling. includes some data on legislation limits, where these exist, as well outline analytical procedures, finding occurrence various matrices.
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