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The effects of tissue antioxidant levels on formation of heterocyclic amines (HAs) and their mutagenicity in grilled lean beef were studied. Meat from 54 feedlot steers fed different levels of vitamin E (340, 690, 1040 and 1740IU/animal/day) for 120-days was used to provide beef with different levels of antioxidants (α-tocopherol). Prevalent HAs were then analyzed by HPLC using UV/Fluorescence detection...
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