Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective
Meat and meat products, which have a very important place in terms of nutrition, can endanger human health if they are not properly prepared and preserved. Meat and meat products except for products such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking....
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2022-07-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/215 |
| _version_ | 1826563362198126592 |
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| author | E. Oz F. Oz |
| author_facet | E. Oz F. Oz |
| author_sort | E. Oz |
| collection | DOAJ |
| description | Meat and meat products, which have a very important place in terms of nutrition, can endanger human health if they are not properly prepared and preserved. Meat and meat products except for products such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking. Cooking done properly gives meat and meat products their unique taste and aroma, increases their digestibility and makes them microbiologically safe. However, some harmful food toxicants can occur during the cooking process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat and meat products. Epidemiological studies have proved that heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds. Therefore, having sufficient knowledge about heterocyclic aromatic amines will help to reduce the health risk posed by these com pounds. In this context, in the present study, basic information about heterocyclic aromatic amines that can be formed during the heat treatment of meat and meat products was reviewed. |
| first_indexed | 2024-04-10T02:13:01Z |
| format | Article |
| id | doaj.art-709c5409b5944286affdd0a6c6085754 |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2025-03-14T10:02:45Z |
| publishDate | 2022-07-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-709c5409b5944286affdd0a6c60857542025-03-02T11:19:00ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2022-07-017211211710.21323/2414-438X-2022-7-2-112-117183Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspectiveE. Oz0F. Oz1Ataturk UniversityAtaturk UniversityMeat and meat products, which have a very important place in terms of nutrition, can endanger human health if they are not properly prepared and preserved. Meat and meat products except for products such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking. Cooking done properly gives meat and meat products their unique taste and aroma, increases their digestibility and makes them microbiologically safe. However, some harmful food toxicants can occur during the cooking process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat and meat products. Epidemiological studies have proved that heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds. Therefore, having sufficient knowledge about heterocyclic aromatic amines will help to reduce the health risk posed by these com pounds. In this context, in the present study, basic information about heterocyclic aromatic amines that can be formed during the heat treatment of meat and meat products was reviewed.https://www.meatjournal.ru/jour/article/view/215heterocyclic aromatic aminescookingmutagenicitycarcinogenicitymeatmeat products |
| spellingShingle | E. Oz F. Oz Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective Теория и практика переработки мяса heterocyclic aromatic amines cooking mutagenicity carcinogenicity meat meat products |
| title | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective |
| title_full | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective |
| title_fullStr | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective |
| title_full_unstemmed | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective |
| title_short | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective |
| title_sort | mutagenic and or carcinogenic compounds in meat and meat products heterocyclic aromatic amines perspective |
| topic | heterocyclic aromatic amines cooking mutagenicity carcinogenicity meat meat products |
| url | https://www.meatjournal.ru/jour/article/view/215 |
| work_keys_str_mv | AT eoz mutagenicandorcarcinogeniccompoundsinmeatandmeatproductsheterocyclicaromaticaminesperspective AT foz mutagenicandorcarcinogeniccompoundsinmeatandmeatproductsheterocyclicaromaticaminesperspective |