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Temperature and time effects on mutagen production in cooked lamb meat
C Sflomos1, R Papadopoulou, K Athanasiou
1Division of Agricultural Industries, Agricultural Bank of Greece, Athens.
Mutagenesis
|May 1, 1989
Summary
Cooking lamb at high temperatures or for extended periods increases mutagenic activity. Lower temperatures and shorter cooking times result in less mutagenic products, with charring correlating to higher mutagen levels.
Area of Science:
- Food Science
- Toxicology
- Mutagenesis
Background:
- Mutagens can form in cooked meats during high-temperature processing.
- Understanding the factors influencing mutagen formation is crucial for food safety.
Purpose of the Study:
- To investigate the impact of cooking temperature and time on mutagen formation in lamb meat.
- To assess the mutagenicity of lamb extracts using Salmonella typhimurium strain TA98.
Main Methods:
- Lamb patties were cooked at temperatures ranging from 100°C to 300°C and for durations of 2 to 12 minutes.
- Basic extracts were analyzed for mutagenicity using the Salmonella mutagenicity assay (Ames test) with S9 mix.
Main Results:
- Mutagenic activity increased significantly at cooking temperatures above 150°C, peaking at 300°C.
- Prolonged cooking times, particularly around 10 minutes at 250°C, led to higher mutagenicity.
- Uncooked lamb and rare products showed no mutagenic activity.
Conclusions:
- Both cooking temperature and time are critical factors in the formation of mutagens in lamb meat.
- Increased charring of lamb is associated with a higher level of mutagenicity.