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Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies

Iftikhar Ali Khan, Asad U. Khan, Ye Zou, Zhu Zongshuai, Weimin Xu, Daoying Wang, Ming Huang

2021Meat Science77 citationsDOI

Topics & Concepts

Meat packing industryEnvironmental healthRisk assessmentFood scienceProcessed meatMedicineCancer incidenceRaw meatRed meatBiotechnologyToxicologyBiologyComputer sciencePopulationComputer securityCarcinogens and Genotoxicity AssessmentIndoor Air Quality and Microbial ExposureAir Quality and Health Impacts
Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies | Litcius