doi.org/10.1016/j.foodchem.2018.10.073
Original paper

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

..., Katarzyna Kajak-Siemaszko
7
Food Chemistry8.80
Volume: 276, Pages: 511 - 519
Published: Mar 1, 2019
Abstract
The aim of the research was to analyze the influence of chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) after heat treatment. Material for analysis was taken from 36 samples of pork with different ultimate pH. The results showed that the studied meat was characterized by variation in chemical composition, especially in precursors of HAAs. The formation of HAAs in meat was...
Paper Fields
Paper Details
Title
Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters
DOI
doi.org/10.1016/j.foodchem.2018.10.073
Published Date
Mar 1, 2019
Journal
Food Chemistry
Volume
276
Pages
511 - 519
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