Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

New factors were identified impacting significantly on the formation of HAA during grilling. The number and profile of HAA in grilled beef depend on the fattening system (intensive and semi-intensive), and the effect of the animal's sex. The fewest HAAs were formed in rib steak from heifers from a semi-intensive fattening system. A significant effect of storage of meat in refrigerated conditions (5 to 15 days) was also demonstrated on the formation of HAA during grilling. The longer the raw meat was stored, the more HAA was formed during grilling. The quantity of HAA was strongly correlated with the content of free amino acids and a very strong correlation was found with an increasing content of free purine and pyrimidine bases and their nucleosides.