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Reduction of Mutagen Formation in Fried Ground Beef by Glandless Cottonseed Flour
K S Rhee1, K C Donnelly1, Y A Ziprin1
1Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.
Abstract:
Pan-frying ground beef patties at 200°C to an extremely well-done state produced mutagens detectable by Salmonella strain TA98 with metabolic activation. Defatted glandless cottonseed flour (GCF) added at the 5% level of meat weight significantly reduced mutagen formation in fried beef patties. The magnitude of mutagenicity reduction by GCF tended to be much greater than the meat dilution effect by the non-meat additive.
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