The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined...

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Detalles Bibliográficos
Autores principales: Sumer, Gulsah, Oz, Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093676/
https://www.ncbi.nlm.nih.gov/pubmed/37048195
http://dx.doi.org/10.3390/foods12071374

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093676/
https://www.ncbi.nlm.nih.gov/pubmed/37048195
http://dx.doi.org/10.3390/foods12071374

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