Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Formation Of Polycyclic Aromatic Hydrocarbons On The Surfaces Of Ultra-High Temperature Treated Meat, Michelle T. Foote
Formation Of Polycyclic Aromatic Hydrocarbons On The Surfaces Of Ultra-High Temperature Treated Meat, Michelle T. Foote
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
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 …