Beef fried

Table 5. Mutagenicity of organic base fractions from ground beef fried on different surfaces at 200for 6/min/side...

Basic fraction from ground beef fried at 200 C, 6 min per side. Revertants are calculated from the linear portion of the dose response curve. 

The second group of mutagenic and carcinogenic HAs comprises compounds that are formed at lower temperature and have been found in cooked meat and fish dishes, gravies, pan residues, broiled and fried beef, and... 

Source 1-Butanol naturally occurs in white mulberries and papaya fruit (Duke, 1992). Identified as one of 140 volatile constituents in used soybean oils collected from a processing plant that fried various beef, chicken, and veal products (Takeoka et al., 1996). 

Source Furfuryl occurs naturally in yarrow, licorice, sesame seeds, clove flowers, and tea leaves (Duke, 1992). Also detected in barrel-aged red, white, and model wines. Concentrations ranged from 3.5 mg/L in white wine after 55 wk of aging to 9.6 mg/L after 11 wk of aging (Spillman et ah, 1998). Identified as one of 140 volatile constituents in used soybean oils collected from a processing plant that fried various beef, chicken, and veal products (Takeoka et al, 1996). 

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

The symmetrical compounds (17, R = R = R ) are formed from an aldehyde and ammonium sulfide (2,29,35) or hydrogen sulfide and ammonia (33), Thialdine (17, R - R - R = Me) is an important aroma compound found in the volatiles of beef broth (48), pressure-cooked meat (49), and fried chicken (50), It is also obtained from acetaldehyde (2,29,37) or from B-mercaptoacetaldehyde and ammonium sulfide (37), In our experiments, it was synthesized as a white powder from a reaction of acetaldehyde with ammonium sulfide in 60% yield. 

Along with the reduced consunq>tion of meat products, the production of rendered animal fats has also declined. Beef tallow consumption has increased greatly since 1950 due to its distinctive flavor and stability as a frying medium. In 1985, 460,000 metric tons of beef tallow were used in the U.S. for baking and frying, but this figure was reduced to 289,000 metric tons in 1990 and is probably less this year. The decreased production of beef tallow has made it unprofitable for renderers to continue Ae processing procedures required to produce edible tallow (i). 

The concentrations of aldel des extracted in fraction FI at 207 bar/lS0°C were 3 to 8 times higher than those extracted at 345 bar/50°C The concentrations of 2,4-dienaIs which are responsible for the deep-fat fried odor of mai fiits and oils 14) were very high compared to similar compounds found in beef fat, and they were concentrated up to 34-fold in firaction FI compared to non-extracted control. 2,4-Decadienal (E,E) is an apparent precursor of 2-pentylpyridine, and it has also been found that the 2,4-dien contribute to fatty, oUy and tallowy odor of fats 36). 

Pyridine has been isolated in the volatile components from cooked beef ( sukiyaki ) in Japan (Shibamoto etal., 1981), fried chicken in the United States (Tang et al., 1983), fried bacon (Ho et al., 1983), Beaufort cheese (Dumont Adda, 1978), black tea aroma (Vitzthum et al., 1975) and coffee aroma (Aeschbacher et al., 1989). 

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