ISSN:
1432-0703
Source:
Springer Online Journal Archives 1860-2000
Topics:
Energy, Environment Protection, Nuclear Power Engineering
,
Medicine
Notes:
Abstract The retention and distribution of eight polybrominated biphenyl (PBB) congeners were studied by roasting beef sirloin tip samples to an internal temperature of 65°C, braising and broiling adductor and semimembranosus steaks to an internal temperature of 77°C, broiling ground round and hamburger patties to 77°C, and comparing cooked values with those in the raw. Rounds were obtained from four Holstein cows with known PBB contamination. Significant reductions in PBBs occurred with cooking of all cuts. Roasting sirloin tips reduced the PBBs by 45.7%. Broiling reduced PBBs as follows: Adductor steaks (53.2%), semimembranosus steaks (71.2%), ground beef patties (32.3%) and hamburger patties (31.5%). Braising reduced PBBs in the adductor steaks by 37.2% and in the semimembranosus steaks by 34.9%. The distribution of PBB congeners was also affected by cooking in all cuts except hamburger. The proportion of 2,4,5,2′,4′,5′-hexabromobiphenyl decreased upon cooking but the change in the proportion of 2,3,4,5,2′,4′,5′-heptabromobiphenyl varied with the cut used. Both of these isomers are known to be phenobarbital type inducers. The proportion of 2,4,5,3′,4′,5′-hexabromobiphenyl, which is both a 3-methylcholanthrene and phenobarbital type inducer, increased in the roasted sirloin tip surface and broiled ground round patties.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01055540
Permalink