Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review
Abstract
:1. Introduction
2. Thermally Processed Meat Is a Source of Carcinogenic Compounds
3. Parameters Affecting HAAs Content in Cooked Meat
3.1. Cooking Parameters Affect Content of Carcinogenic Compounds in Meat
3.2. Bioactive Compounds Are Effective Inhibitors of Carcinogen Formation in Heat-Treated Meat
4. Digestion Significantly Increases the Number of Total Carcinogens Detected in Heat-Treated Meat
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Meat Type | Parameters | Effect | Reference |
---|---|---|---|
Leg and breast of goose | Boiling at 100 °C; grilling, pan frying without fat and oil, pan frying with oil, deep fat frying at 180 °C; oven at 200 °C, microwave (automatic). | The highest HAAs content was measured in breast heated with a microwave (2.20 ng/g) and in boiled leg meat (2.42 ng/g). | [38] |
Beef chops | Sous-vide cooking at 75, 85, and 95 °C; pan frying at 75, 85, and 95 °C; boiling in pressure cooker. | The highest total content of HAAs was measured in pan-fried beef chops at the temperature of 95 °C. | [39] |
Chicken breast and duck breast | Pan frying with no oil at 180 °C; deep fat frying at 180 °C; charcoal grilling at 200 °C and roasting (oven) at 200 °C. | Charcoal-grilled chicken breast had the highest total amount of HAAs followed by pan-fried and charcoal-grilled duck breast. | [40] |
Pork patties | Boiling to internal temperature of 71 and 77 °C; oven-broiling at 177 and 225 °C; pan frying at 177 and 225 °C. | Greatest HAAs formation was observed in pan-fried pork patties. HAAs concentration increased in meat samples with the increase in internal temperature. | [41] |
Pork loin | Electric oven cooking at 180 °C; hot air frying at 180 °C and deep oil frying at maximum power (household electric oven). | Highest HAAs content was observed in meat samples subjected to cooking in an electric oven. | [42] |
Lamb patties | Roasting at 200 °C; frying at 200 °C; pan frying at 200 °C and stewing in seasonings at 100 °C. | Higher content of HAAs was noted for patties stewed in seasonings in comparison to roasted, fried, or pan-fried. | [31] |
Chicken, beef, mutton | Charcoal grilling (200 °C on the meat surface); deep frying at 180 °C; pan frying at 180 °C; roasting at 200 °C. | Charcoal grilling and deep frying generated higher HAAs formation in comparison to other methods. | [43] |
Duck breast | Boiling at 100 °C; roasting at 160, 180, and 200 °C; electric oven at 200 °C; deep frying at 100, 150, and 200 °C; charcoal grilling and microwave cooking (2450 MHz, 700 W). | Pan-fried samples were characterized by the highest final amount of HAAs followed by charcoal-grilled, deep-fried, roasted, microwave-cooked, and boiled. | [44] |
Beef and chicken meatballs | Deep fat frying at 150 °C; pan-cooking at 180 °C; charcoal grilling (temperature of 280 °C on meatball surface); oven roasting at 180 °C. | Charcoal grilling was responsible for the highest HAAs generation in beef meatballs while pan frying for chicken meatballs. | [45] |
Beef patties | Steam roasting at 100 °C; infrared grilling at 180, 200, and 220 °C; charcoal grilling and microwave cooking using powers of 1000 and 500 W. | The highest content of HAAs was measured in charcoal-grilled beef samples. | [46] |
Lamb patties | Charcoal grilling at 450–500 °C; infrared grilling at 240 °C and superheated steam roasting at 240 °C. | Charcoal grilling generated the highest rate of HAAs formation in lamb patties followed by infrared grilling and superheated steam roasting. | [47] |
Factor | Parameters | Effect | Reference |
---|---|---|---|
Temperature | 100 °C | HAAs not formed for most compounds. | [27] |
Temperature | 150 °C | HAAs formation at relatively low level. | [29] |
Temperature | 200 °C | Rapid increase of HAAs formation. | [29] |
Time | Time increase from 1 to 2 h | Threefold increase in 4,8-DiMeIQx content. | [48] |
Time | 3 min and longer | The concentration of HAAs increased during the time of cooking. | [9] |
Cooking method | Deep frying, roasting, pan frying, grilling | Highest content of HAAs for deep frying followed by roasting, pan frying, and grilling. | [32] |
Cooking method | Broiling, deep frying, pan frying | PhIP was formed in broiled meat in a quantity of 0.07 ng/g, in pan-fried of 0.04 ng/g, and in deep-fried of 0.02 ng/g. | [35] |
Cooking method | Grilling, microwave heating, deep frying | Grilled samples had higher content of HAAs in comparison to microwaved and pan-fried. | [36] |
Precursor content | Creatinine | In beef flavors with a low content of creatinine fewer HAAs were observed in contrast to beef flavors with a high content of creatinine characterized by the highest content of HAAs. | [53] |
Precursor content | Sugar to amino acids ratio | Sugar content higher than in natural state leads to lower formation of HAAs in meat. | [55] |
Precursor content | Glycogen content | Reduced content of HAAs in meat obtained from pigs with the RN allele (higher glycogen content) in comparison to normal pigs. | [56] |
Meat type | Beef, pork, chicken | Highest content of PhIP was noted in broiled chicken fillet (480 ng/g), lower content for grilled ground beef patties (50 ng/g), and the lowest for grilled pork steaks (28.26 ng/g). | [57] [58] [59] |
Fat content | Fat percentage | Higher content of fat decreased production of mutagenic compounds. In beef with 30% fat content 150,000 revertants/kg of fresh beef were detected while that containing 15% of fat 230,000 revertants/kg. | [61] |
Fat content | Oxidized fat | The addition of oxidized soybean oil increased PhIP formation as well as addition of lipid oxidation products such as ω-6- and ω-3-derived lipid hydroperoxides, 4,5-epoxy-2-alkenals, 2,4-alkadienals, 2-alkenals, 4-oxo-2-alkenals, and 4-hydroxy-2-nonenal. | [62] |
Vitamin E | Vitamin E addition (1% and 10%) | The addition of vitamin E at two concentrations 1% and 10% significantly decreased the formation of PhIP in cooked ground beef patties (of 69% and 72%, respectively). | [64] |
Vitamin E | Animal supplementation with vitamin E | There was a trend observed that with increasing tissue levels of α-tocopherol meat mutagenicity was reduced. | [65] |
Carotenoids | Carotenoid extracts | Tomato carotenoid extracts addition of 1000 mg/kg inhibited formation of MeIQx in 13% and 4,8-DiMeIQx in 5% in a meat juice system. | [66] |
Pyridoxiamine | Pyridoxamine addition | Pyrydoxiamine (0.2 mmol power) lowered PhIP, 4,8-DiMeIQx, and MeIQx level in fried beef patties by about 40%. | [67] |
Vitamin C | Vitamin C addition | Vitamin C (0.2 mmol power) lowered PhIP, 4,8-DiMeIQx, and MeIQx level in fried beef patties by about 20%. | [67] |
Niacin | Niacin addition | Niacin (0.2 mmol power) lowered PhIP, 4,8-DiMeIQx, and MeIQx level in fried beef patties by about 20%. | [67] |
Polyphenols | Apple peel extract addition | Addition of 0.3% of apple peel extract on the surface of beef patties reduced formation of MeIQx by 68%, 4,8-DiMeIQx by 56%, and PhIP by 83%. | [68] |
Polyphenols | Turmeric | Addition of turmeric (5%) significantly inhibited norharman and harman formation (by 49.56% and 94.8%, respectively). | [69] |
Polyphenols | Red pepper | Addition of 1% of red pepper reduced HAAs formation from 75% up to 100% depending on the compound. | [70] |
Polyphenols | Pure phenolic compounds (apigenin, luteolin, kaempferol, quercetin, genistein, naringenin, phlorizin, EGCG) | Epigallocatechin gallate (EGCG), phlorizin and quercetin are the most effective in both reduction of total HAAs (55–70%) and PhIP (60–80%) content. | [71] |
Polyphenols | Wine, beer | The addition of wine to marinades for beef sample marination prior to pan frying decreased HAAs formation of 72.5%. In the case of beer, a 25.9% reduction of HAAs content was observed. | [72] |
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Pogorzelska-Nowicka, E.; Kurek, M.; Hanula, M.; Wierzbicka, A.; Półtorak, A. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review. Molecules 2022, 27, 4665. https://doi.org/10.3390/molecules27144665
Pogorzelska-Nowicka E, Kurek M, Hanula M, Wierzbicka A, Półtorak A. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review. Molecules. 2022; 27(14):4665. https://doi.org/10.3390/molecules27144665
Chicago/Turabian StylePogorzelska-Nowicka, Ewelina, Marcin Kurek, Monika Hanula, Agnieszka Wierzbicka, and Andrzej Półtorak. 2022. "Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review" Molecules 27, no. 14: 4665. https://doi.org/10.3390/molecules27144665