Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “COOKING”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 181 records · Page 10Linked to original sources
PubMed1995

Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans.

A common bean variety, grown in Burundi, was either fermented, soaked and/or cooked, and then assessed for nutrient composition, in-vitro starch digestibility and protein nutritive value. A decrease in ash, most minerals, vitamins, and some essential amino acids was noted for soaked, cooked and soaked-cooked beans. Compared to untreated beans, soaking decreased soluble sugar (9.8 percent) but increased starch (7.3 percent) and soluble fiber (16.9 percent). In cooked beans, an increase in soluble sugar (1.5 percent), and a decrease in thiamine (81.7 percent), starch (24.6 percent) and soluble fiber (16.6 percent) and nitrogen (2.9 percent) contents were observed. Crude fiber (6.9 percent) and starch (10.0 percent) increased while fat (17.6 percent), fatty acids (linoleic: 10.7 percent; linolenic: 14.3 percent) and soluble sugars (25.4 percent) and nitrogen (14.4 percent) decreased in soaked-cooked beans. Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans. However, the in-vitro starch digestibility was greatly improved (12.3 percent) by cooking while it decreased in soaked beans (29.2 percent). Soaking-cooking and fermentation did not have any significant effect on the digestibility of common bean starch. Finally, among the five treatments applied to common beans, only fermentation showed a significant improvement (8.3 percent) on the protein nutritive value of this legume.

Amino Acids↗
PubMed1983

Burns due to cooking oils--an increasing hazard.

From July 1967 to June 1981, the proportion of all burns patients admitted to the Royal Brisbane Hospital Burns Unit, who were burnt by hot cooking oil or fat, rose 5.1 per cent during the first five years of the study, to 11.3 per cent during the last four years, probably due mainly to the rising popularity of cooking food in hot oil, but also probably due partly to the changing patterns of how cooking oil is used. Sixty-two of the 112 patients sustaining hot cooking oil or fat burns over the 14-year period, were males (55 per cent), and 50 were females (45 per cent). Patients of all ages were involved, but there was a notable increase in the proportion of 30-39 year-olds and a notable decrease in the proportion of those aged 60 years and older. The vast majority of these burns occurred in the domestic situation, and this majority increased over the 14 years, may be explained by changes in the of industrial cooking. The notable increase in the ratio of deep partial/full thickness burns in the series, over the fourteen years, may be explained by changes in the relative amounts of cooking done with different types of fats and oils, which have differing physico-chemical properties, although the proportion of patients receiving skin grafts did not alter much with time, reflecting the increasing tendency to graft burns. Ninety-six per cent of the patients in the series sustained burns of less than 20 per cent of their body surface area, and the proportion suffering burns of 1 per cent or less in area has risen markedly. No deaths directly resulted, and predisposing factors to burn injury were remarkably absent. The majority of patients sustained burns to their hands, reflecting the situation in which most of these burns occur, that is, spilling a carried vessel of ignited cooking oil. Prevention by greater consumer education is recommended.

Accidents, Home↗
PubMed2005

Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.

This study investigated the usefulness of two selected lactic acid bacteria, Lactobacillus sakei subsp. carnosus (10A) and the lactocin S producing L. sakei 148 (LS5), to extend the shelf-life of cooked meat products. The interaction between these potential protective cultures and the spoilage organisms, Leuconostoc mesenteroides (LM4) and Brochothrix thermosphacta (BT1), were examined in co-culture studies on a model cooked ham product at 7 degrees C under vacuum packaged conditions. Furthermore, the influence of the glucose content of the model cooked ham on the interaction phenomena was investigated. When artificially contaminating the model cooked ham with BT1 at 10(2) cfu/g in combination with 10A at 10(5) cfu/g, the growth of BT1 was significantly slower compared to a simultaneous mono-culture experiment. In a similar experiment with LM4, LM4 reached a level of 10(7) cfu/g +/-14 days later when LM4 grew together with 10A compared to its growth in mono-culture. The lactocin S producing LS5 did not demonstrate an inhibitory action towards LM4 or BT1 and is therefore not useful as protective culture on cooked meat products. The glucose level of the model cooked ham had no influence on the observed antagonistic interactions of 10A towards LM4 or BT1, indicating that the action of the biopreservative 10A in cooked meat products is independent of the substrate glucose.

Animals↗
PubMed2000

Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods.

The presence of tetrahydro-beta-carbolines and beta-carbolines was studied in raw, cooked and smoked fish and meat. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) usually was the major beta-carboline found, whereas 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) appeared in smoked and 'well done' cooked samples. THCA was detected in raw fish (nd-2.52 micrograms/g), cooked fish (nd-6.43 micrograms/g), cooked meats (nd-0.036 microgram/g), smoked fish (0.19-0.67 microgram/g) and smoked meats (0.02-1.1 micrograms/g). Smoked and cooked samples contained higher amounts of THCA and MTCA than raw products. Deep cooking of fish and meat increased both THCA and MTCA, and this was accompanied by the formation of more beta-carbolines, norharman and harman. The tetrahydro-beta-carbolines THCA and MTCA were chemical precursors of the co-mutagens norharman and harman during cooking. These and previous results confirm that foods are an important source of beta-carbolines in humans.

Animals↗
PubMedDate not supplied

The effect of cooking on veterinary drug residues in food: 3. Sulphamethazine (sulphadimidine).

The heat stability of sulphamethazine was investigated. The drug was shown to be stable in boiling water at 100 degrees C. In cooking oil at 260 degrees C, losses were observed, indicating a half-life of about 5 min. At 180 degrees C in cooking oil, sulphamethazine was unstable with a half-life of about 2 h. The effect of a range of cooking processes (boiling, roasting, grilling, frying, pressure cooking and microwaving) on sulphamethazine residues in incurred animal tissue was studied. Once allowance for weight loss during cooking had been made no net unaccountable change in concentration of sulphamethazine was observed in any of the cooking processes investigated. During frozen storage, sulphamethazine residues were found to be stable over a period of 3 months. It was found during this investigation that the method used for analysis which involved acid extraction converted the N4-metabolites to parent sulphamethazine, and hence only sulphamethazine was measured. Sulphamethazine was found to be evenly distributed in the raw incurred tissue used for analysis. Migration from the tissue into the surrounding liquid or meat juices was observed during the cooking process. The findings of this investigation show that surveillance data obtained from measurements on raw tissue are applicable for use in consumer exposure and dietary intake calculations, but only if an acidic extraction method which converts the N4-metabolites to parent sulphamethazine is used for the surveillance. This may not however conform to current Maximum Residue Limit legislation which refers to total parent sulphonamides. Different methods of analysis for sulphonamides are likely to give rise to inter-laboratory variation.

Animal Diseases↗
PubMed2001

Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars.

Four high-yielding varieties of pigeon pea namely UPAS-120, Manak, JCPL-151. ICPL-87 had considerable amounts of antinutrients i.e. saponins and trypsin inhibitors. Saponin content of these unprocessed cultivars ranged from 2164 to 3494 mg/100 g. There were significant varietal variations in trypsin inhibitor activity (1007-1082 TIU/g) of these pigeon pea cultivars. Some simple, inexpensive and easy-to-use domestic processing and cooking methods, namely, soaking (6, 12, 18 h), soaking (12 h)-dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h) were found to be quite effective in lowering the level of saponins and trypsin inhibitors in all the pigeon pea cultivars. Pressure cooking of soaked and dehulled seeds lowered the content of saponins to a maximum extent (28 to 38%) followed by ordinary cooking of soaked and dehulled seeds (28 to 35%), soaked dehulled raw seeds (22 to 27%) and 48 h germinated seeds (15 to 19%). Loss of TIA was marginal due to soaking but ordinary as well as pressure cooking of unsoaked and soaked-dehulled pigeon pea seeds reduced the TIA drastically. Pressure cooking of pigeon pea seeds completely destroyed the TIA while it was reduced to the extent of 86-88% against the control in 48 h pigeon pea sprouts.

Analysis of Variance↗
PubMed1990

Fate of malathion and chlorpyrifos methyl in rough rice and milling fractions before and after parboiling and cooking.

Long-grain rough rice treated with malathion (14 ppm) or chlorpyrifos methyl (Reldan) (6 ppm or 12 ppm) was sampled after 1,6, and 12 wk. Samples from each treatment were processed raw or were parboiled with fresh steeping water, once-used, and twice-used steeping water. Three replicates of rough rice and of each milling fraction were preserved, and three of milled rice were cooked. Chemical residues were measured on rough rice, hulls, brown rice, bran, milled rice, and cooked rice. Parboiling reduced residues on rough rice and hulls but tended to increase residues in the other fractions. Residues of Reldan in bran were substantially increased by parboiling. Doubling the amount of Reldan applied to rough rice approximately doubled the residues found in the milling fractions. Small amounts of the protectants survived all processing including cooking. Residues of malathion in cooked rice averaged about 0.016 ppm in nonparboiled and 0.013 ppm in parboiled rice. Residue of Reldan in cooked rice was commensurate with the amount applied to rough rice. When applied to rough rice at 6 ppm, residues of Reldan in cooked rice averaged 0.05 ppm in nonparboiled rice and 0l.065 ppm in parboiled rice. When applied to rough rice at 12 ppm, residues in cooked rice averaged .053 ppm in nonparboiled rice and 0.15 ppm in parboiled rice. Legal tolerances were not exceeded in any milling fraction. Reuse of the steeping water had little or no effect on residues.

Chlorpyrifos↗
PubMed1993

Palatability of prerigor cooked boar meat.

Cooking reduces odor intensity in boar meat but also may induce lipid oxidation unless the meat pH is above approximately 6.0. This research was designed to determine the feasibility of cooking boar meat in the prerigor state to overcome boar odor and lipid oxidation problems. Prerigor and postrigor triceps brachii muscle samples from 40 boars (20 Duroc and 20 Yorkshire) were cooked to 60 degrees C, frozen and stored at -20 degrees C, reheated in a 60 degrees C water bath for 1 h, and then subjected to pH, thiobarbituric acid (TBA), and sensory analyses. Boar odor intensity and skatole concentration in backfat samples were determined by olfactory test and HPLC, respectively. Cooked (initial cooking) prerigor meat was found to have higher (P < .05) pH and lower (P < .05) TBA values than comparable postrigor meat (6.44 vs 6.09 and 2.15 vs 3.23, respectively). Regression analysis indicated an inverse relationship between pH and TBA values (r = -.52; P < .01). No appreciable changes in TBA values were noted after frozen storage for 14 to 98 d, but reheating increased TBA values (P < .05) in both prerigor and postrigor samples (3.45 vs 4.32, respectively). Sensory evaluation scores indicated that prerigor cooked meat was less tender with more pronounced rancid flavor than postrigor cooked meat (P < .05), but panelists may have allowed the toughness of the prerigor samples to adversely affect their flavor scores. No difference in boar odor was detected between rigor states or breeds. Mean skatole concentration in backfat was .12 micrograms/g and no difference was detected between breeds.(ABSTRACT TRUNCATED AT 250 WORDS)

Adipose Tissue↗
PubMed2006

Survival and growth of foodborne pathogens during cooking and storage of oriental-style rice cakes.

Fresh cooked rice cakes for retail sale are typically held at room temperature because refrigeration dramatically reduces their quality. Room temperature, high water activity, and a pH of > 4.6 provided an environment conducive to pathogen growth. To date, no studies have been published regarding survival and growth of foodborne pathogens in fresh cooked rice cakes. This study was undertaken to investigate the effect of steam cooking on foodborne pathogens and their subsequent growth in five varieties of rice cakes made from flours of regular rice, sweet rice, white rice, tapioca, and mung bean. Bacillus cereus spores were detected in white rice, tapioca, and mung bean samples. The rice cake flours were inoculated with non-spore-forming foodborne pathogens (Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) or spore-forming bacteria (Bacillus cereus) and steam cooked (100 degrees C) for 30 min. Steam cooking significantly reduced (> 6 log CFU/g) non-spore-forming foodborne pathogens in all samples and inactivated spores of B. cereus by 1 to 2 log CFU/g. Although spores of B. cereus survived steam cooking and germinated during 3 days of storage at room temperature, populations in most rice cakes remained below 106 CFU/g, which is the threshold for producing toxin. Rice cakes made from mung bean flour supported growth and germination of B. cereus spores above that critical level. In mung bean rice cakes, enterotoxin production was detected by the second day, when B cereus cell populations reached about 6.9 log CFU/g. The toxin concentration increased with storage time. However, our results suggest that rapid growth of total mesophilic microorganisms by more than 7 to 8 log CFU/ml during the first day of storage produced off flavors and spoilage before B. cereus was able to grow enough to produce toxins. Therefore, steam-cooked rice cakes made from a variety of flours including mung bean flour are safe for sale for up to 1 day after storage at room temperature and are free of B. cereus toxins.

Bacillus cereus↗
PubMed2000

Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation.

The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of Mung was determined by chemical analysis as well as by rat assay. Mung had 25 percent protein and minor losses were observed during cooking. It had 1.21 percent lysine which was reduced by 43 percent on cooking. Other amino acids also showed losses during cooking. The Protein Efficiency Ratio (PER) of diet containing Mung was significantly reduced on cooking (1.86 vs 1.40). On the contrary cooking resulted in some improvement of Net Protein utilization (NPU) and True Digestibility (TD) of the Mung based diets. Twenty percent level of different meats showed better results in terms of PER, NPU and TD.

Animals↗
PubMed1991

[Effect of reheating on iron availability and the protein nutritive value of cooked black bean (Phaseolus vulgaris)].

In Guatemala, at the rural level, beans are prepared for family consumption every two days. Beans are cooked again every 12 hours for 15 minutes prior to their consumption. Due to the adverse effect that the process causes on nutritive value, the present study evaluated the method and preparation practice of beans on protein value; tannin and soluble and ionizable iron content. As to the effect of re-cooking on protein level, findings revealed that there were no significant statistical effects on net protein ratio (NPR) or in protein efficiency ratio (PER) and number of bean cooking. Nevertheless, a constant effect in quality in the first and second cooking procedure was detected. The second cooking gave a similar value as the first. Also, the first and second heating reduced protein digestibility, but the third gave a value similar to the initial one. No changes were observed in the digestibility of dry matter. Relatively high amounts of protein were found in the cooking broth, which was not affected by the number of heating. It was also found that the bean broth contained high levels of tannins in the initial heating, decreasing later significantly. The same was observed in the cooked beans alone and in beans with their broth. With respect to iron, findings showed a relatively high transference of beans to broth, in total iron as well as in soluble, ionizable and insoluble iron. No changes were observed in whole beans without broth caused by number of heatings, on total, soluble or ionizable iron. In beans with their broth, a similar effect was observed, although a slight increase in insoluble iron was detected at the end of heating. A decrease in soluble and insoluble iron was observed in broth with number of heatings. Correlations were calculated among the parameters studied, which suggested an effect of tannins on the bioavailability of iron caused by tannins.

Fabaceae↗
PubMed1991

[Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility].

The polyphenolic compounds present in raw and cooked, and dried, with and without the cooking broth of common white, black and red beans (Phaseolus vulgaris) were measured by the Folin-Denis method for total polyphenols, and by the protein precipitation method of Hagerman-Butler, which measures their biological activity. The polyphenol content was measured during 20 consecutive days on the same sample, using three different extracts of volume from each sample. Statistical analysis of the results by the Folin-Denis method indicated that variability among the three aliquots was different for each bean color. A non-parametric analysis, however, indicated that the average in the three levels of concentration for beans of all colors, was the same. A similar analysis of the results by the Hagerman-Butler method demonstrated that variability and average values for the three aliquots were equal for black and red beans but not for white beans. The coefficient of variation was lower for the higher aliquot of the extract. A significant correlation (r = 0.72, P less than 0.05, n = 60) was found between the two methods for all beans using the larger aliquot of the extract. The correlation was highly significant (r = 0.84, P less than 0.05) when white bean values were eliminated. The polyphenolic content varied with seed color and the thermic process reduced their content, as measured by the two methods. The losses in polyphenolics as measured by the Folin-Denis in the cooked beans dried with broth, varied from 31.4 to 36.3%, and from 39.8 to 51.1% for the cooked bean flour dried without broth. The losses by the Hagerman-Butler method were from 25.0 to 93.5% in the cooked bean flours dried with cooking broth, and from 33.3 to 95.7% when dried without the broth. The higher losses were recorded for red beans. In vivo digestibility for cooked bean flours, dried and without broth, were 73.2, 69.6 and 64.5%, and 71.9, 71.9 and 68.8% for white, red and black beans, respectively. A negative correlation (r = -0.39) and significant (p less than 0.05) was found between polyphenolic content in the diet and in vivo protein digestibility.

Analysis of Variance↗
PubMed1995

High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method.

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds found in meats cooked at high temperatures. Although chicken is consumed in large quantities in the United States, there is little information on its HAA content. The objective of this study was to measure the five predominant HAAs (IQ, MeIQ, MeIQx, DiMeIQx, and PhIP) in chicken cooked by various methods to different degrees of doneness. Chicken breasts were panfried, oven-broiled, or grilled/barbecued. Whole chickens were roasted or stewed. Skinless, boneless chicken breasts were cooked to three degrees of doneness: just until done, well done, or very well done. High levels of PhIP (ranging from 12 to 480 ng/g cooked meat) were found in chicken breasts when panfried, oven-broiled, and grilled/barbecued but not in while roasted or stewed chicken. PhIP concentration increased in skinless, boneless chicken breast with longer cooking time, higher internal temperature, and greater degree of surface browning. PhIP concentration was also high in chicken breasts cooked with skin and bones. MeIQx and DiMeIQx levels increased with the degree of doneness, whereas IQ and MeIQ were not detectable in any of these chicken samples. Certain cooking methods produce PhIP, a known colon and breast carcinogen in rodents and possibly a human carcinogen, at substantially higher levels in chicken than has been reported previously in red meat.

Animals↗
PubMedDate not supplied

Importance of cooking temperature and pancreatic amylase in determination of dietary fiber in dried legumes.

Total dietary fiber (TDF) was measured in large lima, roman, black turtle, light red kidney, white navy, pinto, black-eyed, and soya beans and in chick peas by the Mongeau rapid method (A), the Prosky method (B), and the Lee method (C). When the samples were soaked and cooked according to package instructions (gentle boiling, 95 degrees C), TDF values by method A were all within 19.7-22.1%, except for black-eyed beans (9.9%) and chick peas (11.3%) (g/100 g, cooked dry matter). For large lima beans (20.0-21.3%) and soya beans (19.2-19.7%), TDF values by methods A, B, and C were in agreement. For 7 samples, however, TDF values were up to 81% higher by method B (17.4-34.7%) and up to 122% higher by method C (21.1-39.8%) than those by method A (P < or = 0.01). For 6 legumes, TDF values by method C were 15-28% higher (P < or = 0.013) than by method B. White navy beans were analyzed also after different cooking conditions, varying from no cooking to autoclaving for 15 min at 120 degrees C. TDF values by method A were independent from cooking conditions and remained between 20.2 and 22.4%. For navy beans cooked at 95 degrees C, TDF values by method B (up to 34.7 +/- 1.4%) and C (up to 39.8 +/- 0.3%) were unpredictable, but autoclaving at 120 degrees C reduced them to about 22%. Incorporation of a pancreatic amylase in methods B and C consistently decreased the aforementioned analytical discrepancies, as did the absence of cooking. Only autoclaving (for at least 15 min at 120 degrees C) fully restored agreement among methods A-C.

Amylases↗
PubMed1998

[Effect of cooking on protein digestibility of sorghum (Sorghum bicolor (L.) Moench)].

The changes in protein digestibility that occur during cooking have interested many scientists. In this study the effect of cooking sorghum in water on the in vitro protein digestibility (IVPD) was evaluated using sorghum grains not containing tannin (SST), and grains containing detoxified tannin (SPD). The results were compared with rice and maize. The effect of sulfites present in the water used for cooking was also determined. The IVPD of sorghum excent of tannins before cooking was 71.1% smaller (p < 0.05) than that obtained for com (80.8%), polished rice (90.6%) or sorgum with detoxified tannins (80.4%). After cooking in water the IVPD decreased to 23.1%, 66.3%, 3.1% and 3.2% for SST, SPD, polished rice and corn endosperms, respectively. The IVPD of SST and SPD treated with 0.1M sodium bisulfite was 65.2 and 50.1%, which corresponds to a decrease in IVPD of 8.0 and 37.7%, respectively. Similar results were obtained when 0.1M sodium metabisulfite is added to the cooking media. These findings demonstrate that sulfites inhibit the sudden decrease of the IVPD of cooked sorghum grains, and suggest that these compounds may block the formation of disulfide bridges (-S-S-) among the gamma-kafirins molecules located on the surface of the sorghum protein bodies or possibly other factors involved which will be later studied.

Dietary Proteins↗
PubMed2000

Vitamin C losses in some frozen vegetables due to various cooking methods.

Frozen spinach, peas, green beans and okra were commercially cooked in three different stewpans (double based stainless steel, teflon, pyrex) with and without thawing. The vitamin C levels were effected both by cooking methods and stewpans. Frozen peas were found to be the least (3.5% loss), and frozen green beans were found to be the most (19.6% loss) effected vegetables by thawing. In all of the stewpans, double based stainless steel pan retained more vitamin C than the others. While boiling spinach, peas, green beans, and okra without thawing resulted 46.5, 25.2, 18.2, and 21.6% vitamin C loss in double based stainless steel pan, boiling them in pyrex pan resulted 58.5, 36.0, 42.1, and 28.2% vitamin C loss, respectively. Besides, the losses in cooking processes were accelerated in thawed vegetables with the same tendency; that is more destruction occurred in samples boiled in pyrex pan (60.3% loss in spinach, 40.8% loss in peas, 48.4% loss in green beans, and 41.6% loss in okra). According to the results, it was found that thawing before cooking is useless and causes more vitamin C loss. Therefore, frozen vegetables must not be thawed before cooking. In order to prevent vitamin C from destruction, using double based stainless steel pan, minimum amount of water and cooking of frozen vegetables are recommended.

Ascorbic Acid↗
PubMed1994

Protein digestability of vegetables and field peas (Pisum sativum). Varietal differences and effect of domestic processing and cooking methods.

Protein digestibility was found to be 60.4 to 66.5 percent in raw unprocessed seeds of different pea cultivars. Protein digestibility (in vitro) was improved by the common methods of domestic processing and cooking including soaking, dehulling, ordinary cooking, pressure cooking and sprouting of legume grains. Pressure cooking had more pronounced effect on protein digestibility followed by ordinary cooking, sprouting, soaking for 18 h and (12 h) and dehulling. Pressure cooking of soaked and dehulled seeds was noticed to give most improved protein digestibility.

Cooking↗
PubMed1990

Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.

The effect of cooking time on mutagenic activity in crust, pan residue and smoke from pan-broiled pork patties was studied in the Ames Salmonella mutagenicity test system. The effect on mutagenicity of reheating the cooked patties and of keeping them warm was also studied. The meat was broiled at 200 degrees C for various times between 2 and 10 min. Broiled meat was reheated up to 5 times at 200 degrees C, each time to a centre temperature of 70 degrees C. Reheating was also performed in a microwave oven for 2 min and in an electric oven at 200 degrees C for 10 min. In addition, broiled patties were kept warm at 60 degrees C in an incubator for up to 9 hr. The mutagenic activity increased rapidly in all fractions except the volatile phase over the first 6 min of cooking, after which time only a slight increase was seen. At cooking times below 4 min no mutagenic activity was detected in the smoke. Reheating or keeping the meat warm for up to 9 hr had very little effect on the mutagenic activity of the meat. Reversed-phase high-performance liquid chromatography mutagenicity profiles of the aerosol, crust and pan-residue extracts showed no major qualitative differences in samples cooked at different times. It is concluded that during pan broiling at 200 degrees C the major part of the mutagenic activity is formed during the first 6 min of cooking. Reheating the meat or keeping it warm does not significantly affect the mutagenic activity. No major additional mutagens are formed during continued heating for up to 25 min.

Animals↗