ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Traditional frying produced mutagens in a dose-dependent manner (0.5–4.0g equivalents of beefburger extract) as detected by Salmonella typhimutium strains TA97 and TA98 (sensitive to frame-shift mutagens). Mutagenicity was associated with beefburger crusts. In beef burgers cooked by microwave, in presence or absence of browning agent and flavoring, bacterial mutagens were not detected at equivalent dose concentrations. In addition to reduction of mutagen formation, microwave cooking produced an equally acceptable product as judged by limited flavor testing.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb06151.x
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