Abstract: Heterocyclic Aromatic amines (HCAs) are formed during cooking of meat at temperatures above 150°C. In this study, different cooking methods (microwave, oven, hot plate, pan-frying and barbecuing) and levels (rare, medium, well-done and very well-done) were evaluated for HCAs content in beef and lamb chops. The HCAs were detected in barbecued and pan-fried beef samples. The cooked samples were analyzed for nine HCAs, Including 2-amino-3-methylimidazo [4, 5-f] quinoline (IQ), 2-amino-3-methylimidazo [4, 5-f] quinoxaline (IQx), 2-amino-3,4-dimethylimidazo [4, 5-f] quinoline (MeIQ), 2-amino-3, 8-dimethylimidazo [4, 5-f] quinoxaline (MeIQx), 2-amino-3, 4, 8-trimethylimidazo [4,5-f] quinoxaline (4,8-DiMeIQx), 2-amino-3, 7, 8-trimethylimidazo [4, 5-f] quinoxaline (7, 8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo [4, 5-b] Pyridine (PhIP), 2-amino-9H-pyrido [2, 3-b] indole (AαC) and 2-amino-3-methyl-9H-pyrido [2, 3-b] indole (MeAαC). Results showed that the HCAs could not be detected in samples cooked with microwave, oven and hot plate to all various doneness degrees. The highest total amount of HCAs was found 9.78 and 3.06 ng g-1 in beef and lamb chops, respectively. No AαC and MeAαC were detected in any samples analyzed.
F. Oz, G. Kaban and M. Kaya, 2010. Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops `Cooked by Different Methods to Varying Levels. Journal of Animal and Veterinary Advances, 9: 1436-1440.