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- Title
Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.
- Authors
Conchello, M.; Herrera, A.; Ariño, A.; Lázaro, R.; Pérez-Arquillué, M.
- Abstract
The article presents a study on the effects of pressure cooking, grilling, and roasting on natural hexachlorobenzene (HCB) contents of ovine meat. The study collected 75 raw meat samples of 25 ovine carcasses of leg, lap and chop meat pieces and were prepared using the three culinary method by pressure cooking, grilling, and roasting. Result shows that the HCB meat contents after the three culinary method has reduced to 18%.
- Subjects
HEXACHLOROBENZENE; MEAT; PRESSURE cooking; ROASTING (Cooking); BARBECUE cooking; COOKING
- Publication
Bulletin of Environmental Contamination & Toxicology, 1993, Vol 50, Issue 6, p828
- ISSN
0007-4861
- Publication type
Article
- DOI
10.1007/BF00209946