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The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development of a colored crust on the surface of a beef meat piece. HAs formation was lower in the crust than previously measured in meat slices subjected to the same air jet conditions. This...
The formation of heterocyclic amines (HAs) was modelled in slices of longissimus thoracis (LT) and semimembranosus (SM) beef muscles subjected to jets of hot air at temperatures ranging from 170 and 250°C and treatment times ranging from 1 to 20min. The quantity of HAs formed in the SM muscle was clearly less that that formed in the LT muscle as soon as the heat treatment was longer than 300s. The...
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