Protein rich foods, cooked mutagenicity

Reviewed herein are the results of our work to determine the effects of food type and cooking conditions on mutagenicity of cooked protein-rich foods. Results of our efforts to isolate and identify mutagens fran fried beef are also described. 

In this initial survey mutagenicity in cooked protein-rich foods was found to be dependent on the type of food and the... 

From the results of this initial survey it became obvious that mutagenicity of protein-rich food was related to the type of food and degree of cooking. In order to study the effect of cooking in more detail and to determine the contribution of major meat constituents to mutagenicity of heated samples/ ground beef patties or reconstituted samples were fried for various times at one or a series of temperatures on stainless steel or other cooking surfaces ). 

Reviewed herein are the results of our initial work to deter-ndne the identities of mutagenic substances present in fried ground beef and fried egg. Results of surveys of mutagenic activity of cooked protein-rich foods have a jpeared (12, 13). 

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