Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products

Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products

Abstract The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings. PAHs are generated in processed meat through different thermo-processing techniques,...

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Bibliographic Details
Main Authors: Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda, Mohammed Gagaoua
Format: Article
Language:English
Published: SpringerOpen 2023-10-01
Series:Chemical and Biological Technologies in Agriculture
Subjects:
Polycyclic aromatic hydrocarbons (PAHs)
Thermally processed meats
Smoking
Grilling
Mitigation strategies
Online Access:https://doi.org/10.1186/s40538-023-00483-8

Internet

https://doi.org/10.1186/s40538-023-00483-8

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