Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation

Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation

This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass...

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Dettagli Bibliografici
Autori principali:	Evelyn A. Otoo, Fidelis C.K. Ocloo, Victoria Appiah, Christian Nuviadenu, Anita Asamoah
Natura:	Articolo
Lingua:	English
Pubblicazione:	Taylor & Francis Group 2022-12-01
Serie:	CyTA - Journal of Food
Soggetti:	Guinea fowl meat smoking PAHs gamma irradiation health risk assessment Carne de pintada
Accesso online:	https://www.tandfonline.com/doi/10.1080/19476337.2022.2131912

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