Formation of heterocyclic amines in slices of Longissimus thoracis beef muscle subjected to jets of superheated steam

The kinetics of the formation of heterocyclic amines (HA) were measured on slices of Longissimus thoracis (LT) muscle subjected to impinging jets of superheated steam. Product temperature was either 170 or 200 °C and treatment duration ranged from 1 to 20 min. The concentrations of IQx, MeIQx, 4,8-DiMeIQx and PhIP followed regular kinetic patterns. HA formation increased significantly between 170 and 200 °C. The quantities of IQx and 4,8-DiMeIQx formed in LT slices were 3 to 4-fold smaller than those formed in meat juices, while quantities of MeIQx and PhIP remained comparable. A first-order kinetic model taken from the literature was adapted to describe the results taking into account product temperature variations over the course of the experiment.