4.3 Review

The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis

Related references

Note: Only part of the references are listed.
Article Chemistry, Organic

Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation

Mohamad El Husseini et al.

Summary: This study investigated the levels of PAH4 in traditional Lebanese meat products for the first time, finding that a significant proportion of charcoal-grilled meat samples exceeded the EU-established Maximum Residue Limits for PAH4 in smoked meat. The results also indicated that charcoal-grilled chicken had significantly higher PAH levels compared to gas-grilled and broasted fried chicken.

POLYCYCLIC AROMATIC COMPOUNDS (2021)

Article Food Science & Technology

Polycyclic aromatic hydrocarbons in Iranian Kebabs

Mohamad Es'haghi Gorji et al.

FOOD CONTROL (2016)

Article Food Science & Technology

Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat

L. Duedahl-Olesen et al.

FOOD CONTROL (2015)

Article Agriculture, Multidisciplinary

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

Olga Viegas et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Environmental Sciences

Toxicity, Feeding Rate and Growth Rate Response to Sub-lethal Concentrations of Anthracene and Benzo [a] Pyrene in Milkfish Chanos chanos (Forskkal)

L. Palanikumar et al.

BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY (2013)

Article Food Science & Technology

Concentration profile of selected polycyclic aromatic hydrocarbon (PAH) fractions in some processed meat and meat products

Olatunde S. Olatunji et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2013)

Article Ecology

Genotoxic effects in Tradescantia plant (clone 2) induced by benzo(a)pyrene

E. V. Yakovleva et al.

CONTEMPORARY PROBLEMS OF ECOLOGY (2011)

Article Medicine, General & Internal

CONSORT 2010 Statement: updated guidelines for reporting parallel group randomised trials

Kenneth F. Schulz et al.

BMC MEDICINE (2010)

Article Food Science & Technology

Determination of polycyclic aromatic hydrocarbons in grilled meat

Afsaneh Farhadian et al.

FOOD CONTROL (2010)

Article Medicine, General & Internal

Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement

David Moher et al.

ANNALS OF INTERNAL MEDICINE (2009)

Article Food Science & Technology

Effects of fatty acids on meat quality: a review

JD Wood et al.

MEAT SCIENCE (2004)