Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review

Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review

Abstract Excessively cooked meats might retain toxic ingredients which include polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). This review investigated the formation and elimination of HCAs and PAHs in meat products that undergo high temperature processing. HCAs are produced...

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Bibliographic Details
Main Authors: Samuel Ayofemi Olalekan Adeyeye, Thiyagarajan Sivapriya, Palaniyandi Sankarganesh
Format: Article
Language:English
Published: Springer 2025-08-01
Series:Discover Food
Subjects:
HCA formation
PAH mitigation strategies
High-temperature processing
Carcinogenic risks
Muscle foods
Online Access:https://doi.org/10.1007/s44187-025-00391-w
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https://doi.org/10.1007/s44187-025-00391-w

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