Abstract
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 language | English (US) |
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Pages (from-to) | 47-53 |
Number of pages | 7 |
Journal | Mutation Research/Genetic Toxicology |
Volume | 187 |
Issue number | 2 |
DOIs | |
State | Published - Jan 1 1987 |
Keywords
- (Ames Salmonella test)
- Fried meat
- Gravy
- Pan residues
ASJC Scopus subject areas
- Toxicology
- Genetics
- General Medicine