We assessed the chemical properties and oxidative stress of particulate matter (PM)
emissions from underfired charbroiled meat operations with and without the use of …

The aim of the study was to determine the use of alternative organic acids in formulating
marinade ingredients to reduce heterocyclic amines (HCA) in grilled chicken (satay) …

Heterocyclic aromatic amines (HAAs) are mainly formed in the pyrolysis process during high-
temperature cooking of meat. Meat consumption is very typical of the western diet, and the …

The aim of the study was to determine the effect of different types of sugar on the formation of
heterocyclic amines (HCA) in marinated grilled chicken. Chicken breast samples were …

Natural antioxidants in spices and herbs have attracted considerable attention as potential
inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed …

Objective The association between meat consumption and colorectal cancer remains
inconsistent among Asians. The present study systematically evaluated and meta-analyzed …

Introduction Heterocyclic aromatic amines (HCA) are compounds with high mutagenic
potential, formed when meat is cooked at high temperatures of 150–300° C. These …

Humans are exposed to heterocyclic amines (HCAs) from a wide range of sources, such as
protein-rich thermally processed foods, cigarette smoke, contaminated river water, the …

Red meat is consumed globally and plays an important role in the Western diet. Its
consumption is however linked with various types of diseases. This review focuses on the …

Meat manufacturers are nowadays in a very unenviable position. Both meat and meat
products require the utilization of various additives due to their chemical composition. On the …