Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development of a colored crust on the surface of a beef meat piece. HAs formation was lower in the crust than previously measured in meat slices subjected to the same air jet conditions. This difference is explained by a lower average temperature in the colored crust than in the meat slices. Temperature effects can also explain why colored crust failed to reproduce the plateauing and decrease in HAs content observed in meat slices. We observed a decrease in creatine content from the center of the meat piece to the crust area. In terms of the implications for practice, specific heating conditions can be found to maintain a roast beef meat aspect while dramatically reducing HAs content

Etude de l'activite antioxydante des plantes: importance de l'#alpha#-tocopherol

SIGLEINIST T 73803 / INIST-CNRS - Institut de l'Information Scientifique et TechniqueFRFranc

Development and validation of a modified QuEChERS protocol coupled to UHPLC-APCI-MS/MS for the simple and rapid quantification of 16 heterocyclic aromatic amines in cooked beef

International audienceHeterocyclic aromatic amines (HAAs) are neo-formed compounds generated during the cooking of meats and are known or suspected to be mutagenic and carcinogenic. In this study, a novel, simple, and fast methodology combining salting-out liquid-liquid microextraction, solid-phase extraction (SPE), and UHPLC-APCI-MS/MS was developed for the analysis of 16 HAAs. The QuEChERS extraction (quick, easy, cheap, efficient, rugged, and safe) was revisited and modified using mixed-mode SPE purification to adapt the method to the particular physicochemical properties of HAAs and the fatty nature of the beef matrix. The UHPLC-MS/MS analysis was performed on a C8 column in less than 4 min using positive APCI ionisation and an internal standard. The method was validated according to the European Medicines Agency and Eurachem guidelines and was successfully applied to beef samples of various cooking degrees, showing HAA levels similar to those shown by previous studies

Towards models for the prediction of beef meat quality during cooking

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