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Determination of Polyaromatic Hydrocarbon Levels in Barbecued Mutton and Beef with Different Grilling Procedures

Determination of Polyaromatic Hydrocarbon Levels in Barbecued Mutton and Beef with Different Grilling Procedures

Zahin Anjum1*, Farhat Shehzad1, Shaista Ali1, Sumbla Yousaf2, Amina Rahat1 and Hamid Ullah Shah3

1Department of Food and Nutrition, College of Home Economics, University of Peshawar, Khyber Pakhtunkhwa, Pakistan; 2Directorate of Higher Education Khyber Pakhtunkhwa, Pakistan; 3Department of Agricultural Chemistry and Biochemistry, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Pakistan.

 
*Correspondence | Zahin Anjum, Department of Food and Nutrition, College of Home Economics, University of Peshawar, Khyber Pakhtunkhwa, Pakistan; Email: zahinanjum16@gmail.com 

ABSTRACT

This study examined the levels of polycyclic aromatic hydrocarbons (PAHs) in different barbecued mutton and beef samples available in district Peshawar, Pakistan. In addition, the effect of various grilling methods on PAH levels was evaluated. Mutton grilled with three grilling procedures, were analyzed for its PAHs content. A total of 120 samples were collected from local food vendor spots or general restaurants, and control samples of gas and electric grilled meat samples were also prepared and analyzed. Significant difference sp≤0.05 in PAHs levels were observed in different grilling procedures. Among the mutton samples, the highest concentration of PAHs was recorded in mutton grilled on coals. The chrysene, naphthalene, flourenthene and DBAHA concentrations were assessed high in mutton samples grilled on coals. Furthermore, this research observed the factors that might be helpful in minimizing the level of meat contaminants if practiced with traditional grilling procedures.

 

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Sarhad Journal of Agriculture

September

Vol. 38, Iss. 3, Pages 759-1159

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