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Updated: Aug 5, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Published on: April 26, 2013

調理中の牛肉および牛肉抽出物における変異因子の形成

B Commoner, A J Vithayathil, P Dolara

    Science (New York, N.Y.)
    |September 8, 1978
    PubMed
    まとめ

    焼肉肉を調理すると,変異原体が形成され,よく熟したハンバーガーや牛肉のエキスに含まれる潜在的に発がん性化合物である. これらの発見は,一般的な食品の調理方法に関する健康上の懸念を提起しています.

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