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The concentrations of polycyclic aromatic hydrocarbons (PAHs) were determined in grilled sausage and fire-roasted sausage, and the results were compared with statutory threshold levels. Sausages were grilled over charcoal and roasted over a campfire. Sausage was heated until the temperature in the geometric center of the sample reached 75°C. Nine PAH compounds were identified by high-performance liquid...
The objective of the study was to compare the sensory characteristics of pork and chicken steaks obtained on three different types of grills. Grills such as charcoal (A), gas (B) and electric (C) were used in the study. After grilling (final internal temperature 72℃) the steaks were subjected to sensory evaluation using quantitative descriptive analysis (QDA) and hedonic tests In QDA a trained panel...
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