Mutagenic activity in smoke formed during broiling of lean pork at 200, 250 and 300 degrees C

Smoke formed during pan-broiling of lean pork was recovered at 3 different pan temperatures: 200, 250 and 300 degrees C, using an efficient device for collection of aerosol and volatiles. The mutagenicity of the smoke was assayed using the Ames' Salmonella test. A strong temperature dependence of the mutagen concentration in smoke as well as in meat crust and pan residues was shown. The contribution of mutagenic activity from the smoke relative to the total mutagenicity was 3.1, 4.2 and 11.1% at 200, 250 and 300 degrees C, respectively.