High mutagenic activity formed in pan-broiled pork

Eva Övervik, Lena Nilsson, Lillemor Fredholm, Östen Levin, Carl Erik Nord, Jan-Ake Gustafsson

Research output: Contribution to journalArticlepeer-review

Abstract

Lean pork was pan-broiled at various temperatures between 100 and 290°C. Cooking was performed in an open frying pan common for domestic use in Sweden. No fat was added. Cooking procedures are clearly defined in order to facilitate inter-laboratory comparisons. The crust was extracted with organic solvents of varying polarity. The mutagenic activity was assayed with Ames' Salmonella mutagenicity test. Large amounts of mutagenic activity were detected in samples pan-broiled at 200-290°C. The mutagenic activity recovered was about 10 times higher than that reported by previous investigators to be found during cooking of meat under similar conditions. This discrepancy could be due to differences in the composition of Swedish pork as compared to the meat samples used by other investigators or to different methodology in cooking and extraction procedures.

Original languageEnglish
Pages (from-to)149-157
Number of pages9
JournalMutation Research/Genetic Toxicology
Volume135
Issue number3
StatePublished - Mar 1 1984

ASJC Scopus subject areas

  • Toxicology
  • Genetics

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