The effect of ultra-high temperature (UHT) on production of polycyclic aromatic hydrocarbons (PAHs) on the surface of beef steaks was determined. Beef steaks were treated with five treatments, raw, UHT, UHT/grill marks, UHT/grill marks/microwave, and charcoal grilled. Four PAHs, benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene, and benzo[k]fluoranthene, were quantified. High performance liquid chromatography (HPLC) and gas chromatography (GC) were used to purify and analyze the PAH extracts, respectively. Levels of PAH found on charcoal-grilled steaks were higher than those observed in the literature. A balanced incomplete block design was used to analyze the data. There were no significant differences among the treatments in the production of the benzofluoranthenes. There were significant increases in production of benzo[a]pyrene and benz[a]anthracene when grill marks were applied to the UHT steak. Microwaving significantly decreased the levels of benzo[a]pyrene and benz[a]anthracene. The production of these PAHs on UHT/grill mark/microwave steak did not differ significantly from the charcoal-grilled steak in the levels of PAH quantified.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6453 |
| Date | 01 May 1993 |
| Creators | Foote, Michelle T. |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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