Cooking meat mutagens, formation

Table II Mutagen Formation in Meat and Fowl with various cooking Procedures...

Figure 1. Mutagen formation in chicken cooked by different methods. Key open bars, white meat and shaded bars, dark meat. Conditions deep fried, 12 min at 101 °C fried, 15 min first side and 10 min second side at 103 °C baked, 50 min at 190 °C broiled, 17 min per side at 274 °C fried patty, 6 min per side at 200 °C and raw, uncooked.

Overvik, E., Kleman, M., Berg, I., and Gustavsson, J. A. 1989. Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat. Carcinogenesis 10 2293-2301. 

WEISBURGER J H, VELIATH E, LARIOS E, PITTMAN B, ZANG E and KARA Y (2002) Tea polyphenols inhibit the formation of mutagens during the cooking of meat , MutatRes, 516 (1-2), 19-22. 

K. Skog, A. Eneroth, and M. Svanberg, Effect of different cooking methods on the formation of food mutagens in meat, Int. J. Food Sci. Technol., 2003, 38, 313-323. 

Amino-imidazoazaarenes types of HCAs inclnding IQ, IQx, pyridines, and furopyr-idines are generated at normal cooking temperatures (IOO-300 C). AIAs have been found to be responsible for most of the mutagenic activity in cooked foods, especially in Western diets [34]. Therefore, identification of precursors and elucidation of their mechanism of formation is needed for later development of strategies to inhibit their formation. For this purpose, model systans that simulate the chemical environment in the meat were developed, in which complex side reactions are reduced and reactions of other constituents of the meat that are not involved in the formation of HCAs are excluded [35]. 

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