Article ID Journal Published Year Pages File Type
10543012 Food Chemistry 2011 7 Pages PDF
Abstract
► Grilled and roasted beef and pork contained PAHs. ► PAHs levels in beef and pork depend on method of cooking and type of heat source used. ► High levels of PAHs were found in charcoal grilled pork. ► Charcoal grilling of pork resulted in extremely high levels of benzo(a)pyrene.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork
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