Abstract
Standardized biological in vitro systems and in particular those used for cancer prediction are being used to monitor the development of food products in order to ensure the absence of potential mutagens or carcinogens. Maillard reactions occurring during meat extract production was followed in order to reduce the formation of heterocyclic amines. Possibilities to reduce the content of heterocyclic amines during meat extract processing have been proposed. However, several aspects, such as interaction with food-borne mutagen or carcinogen inhibitors, keeping quality, and organoleptic properties have also be taken into consideration. Whenever possible, food contaminants must be analytically determined and compared to total intake exposure and tolerated levels of other comparable food contaminants to establish realistic “tolerated” contamination levels.
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Aeschbacher, H.U. (1991). Formation of Heterocyclic Amines during Meat Extract Processing and Cooking. In: Friedman, M. (eds) Nutritional and Toxicological Consequences of Food Processing. Advances in Experimental Medicine and Biology, vol 289. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2626-5_8
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DOI: https://doi.org/10.1007/978-1-4899-2626-5_8
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