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Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens

โœ Scribed by Mark G Knize; Cynthia P Salmon; Shilpi S Mehta; James S Felton

Book ID
114071239
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
277 KB
Volume
376
Category
Article
ISSN
0027-5107

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โœ C. Lee Holder; Steve W. Preece; Samuel C. Conway; Yu-Ming Pu; Daniel R. Doerge ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 153 KB ๐Ÿ‘ 2 views

Heterocyclic aromatic amines (HAAs) are formed in cooked meats through pyrolysis reactions of different amino acids in the presence or absence of creatine/creatinine and sugars. HAAs are mutagens, colon/mammary gland carcinogens in rodents, and are suspected in the etiology of human cancers. In this