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- Title
Determination of Polyaromatic Hydrocarbon Levels in Barbecued Mutton and Beef with Different Grilling Procedures.
- Authors
Anjum, Zahin; Shehzad, Farhat; Ali, Shaista; Yousaf, Sumbla; Rahat, Amina; Shah, Hamid Ullah
- 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.
- Subjects
PESHAWAR (Pakistan); POLYCYCLIC aromatic hydrocarbons; CHRYSENE; POLLUTANTS; NAPHTHALENE; BEEF products; MOBILE food services; STREET food; LOCAL foods
- Publication
Sarhad Journal of Agriculture, 2022, Vol 38, Issue 3, p1044
- ISSN
1016-4383
- Publication type
Article
- DOI
10.17582/journal.sja/2022/38.3.1044.1050