Formation of Polycyclic Aromatic Hydrocarbons on the Surfaces of Ultra-High Temperature Treated Meat
Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Von T. Mendenhall
Von T. Mendenhall
Charles E. Carpenter
The effect of ultra-high temperature (UHT) on production of polycyclic aromatic hydrocarbons (PAHs) on the surface of beef steaks was determined. Beef steaks were treated with five treatments, raw, UHT, UHT/grill marks, UHT/grill marks/microwave, and charcoal grilled. Four PAHs, benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, and benzo[k]fluoranthene, were quantified. High performance liquid chromatography (HPLC) and gas chromatography (GC) were used to purify and analyze the PAH extracts, respectively. Levels of PAH found on charcoal-grilled steaks were higher than those observed in the literature. A balanced incomplete block design was used to analyze the data. There were no significant differences among the treatments in the production of the benzofluoranthenes. There were significant increases in production of benzo[a]pyrene and benz[a]anthracene when grill marks were applied to the UHT steak. Microwaving significantly decreased the levels of benzo[a]pyrene and benz[a]anthracene. The production of these PAHs on UHT/grill mark/microwave steak did not differ significantly from the charcoal-grilled steak in the levels of PAH quantified.
Foote, Michelle T., "Formation of Polycyclic Aromatic Hydrocarbons on the Surfaces of Ultra-High Temperature Treated Meat" (1993). All Graduate Theses and Dissertations. 5397.
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .