The existence of polycyclic aromatic hydrocarbons in commercially grilled beef kofta and chicken meat in El-Gharbia governorate markets | ||||
| Benha Veterinary Medical Journal | ||||
| Volume 44, Issue 1, April 2023, Page 5-8 PDF (898.62 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2023.177427.1614 | ||||
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| Authors | ||||
Walid Sobhy Arab   1; abobakr mostafa Edris2; Ehab mohamed Ahmed1; ayman hamed mansour3
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| 1Faculty of veterinary medicine . Benha university | ||||
| 2faculty of veterinary medicine , Food control and Hygiene Department | ||||
| 3Researcher in meat hygiene department in Tanta research center of animal health | ||||
| Abstract | ||||
| Polycyclic aromatic hydrocarbons are considered as harmful organic compounds that can occur during the heat treatment of meat, particularly grilling or barbecuing. The purpose of this research is to evaluate the degree of contamination of 12 PAH constituents (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene, Dibenzo [ae] p yrene, Dibenzo [al] pyrene, Dibenzo [ah] pyrene, Dibenzo [ai] pyrene, indeno [1,2, 3-cd] pyrene, benzo [ghi] perylene, Cyclopenta (c,d) pyrene and Dibenzo [a,h] anthracene) on 30 heattreated meat samples using high-performance liquid chromatography (HPLC) in Charcoal grilled beef kofta, charcoal-grilled chicken meat and gas-grilled chicken meat (10 of each),PAH4 and PAH8 mean values were 90±93.17, 19.7±28. 1;69.6±74.4, 10.9±16.25;41. 3±44.9,3.4±5.1µg/g, respectively. Although the high levels of PAHs can be consumed, caution remains advised while eating grilled meat meals. | ||||
| Keywords | ||||
| Polycyclic aromatic hydrocarbons (PAHs); benzo[a]pyrene; Grilled Meat | ||||
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