Mutagenicity of pan residues and gravy from fried meat

E. Övervik, L. Nilsson, L. Fredholm, Ö Levin, C. E. Nord, Jan-Ake Gustafsson

Research output: Contribution to journalArticlepeer-review

28 Scopus citations


Lean pork meat was fried with or without the addition of frying-fat at 200 or 250°C. The pan residues were collected by washing the hot pan with boiling water. When producing thickened gravy the water was substituted by a mixture of water and flour, milk and flour or cream and flour. The basic extracts were tested for mutagenicity in Ames' Salmonella test on strain TA98 with the addition of S9 mix. High amounts of mutagenicity were found in all samples. The amounts of mutagenicity in the pan residues were at a comparable level of the amounts found in the meat crusts. Thickening of the gravy caused only small changes in the mutagenicity.

Original languageEnglish (US)
Pages (from-to)47-53
Number of pages7
JournalMutation Research/Genetic Toxicology
Issue number2
StatePublished - Jan 1 1987


  • (Ames Salmonella test)
  • Fried meat
  • Gravy
  • Pan residues

ASJC Scopus subject areas

  • Toxicology
  • Genetics
  • Medicine(all)


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