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Dry-Heat Cooking of Meats as a Source of Airborne N-Nitro...

PostPosted: Wed Mar 27, 2019 10:11 am
by Wilberforce
https://www.mdpi.com/2073-4433/10/2/91
Atmosphere 2019, 10(2), 91; https://doi.org/10.3390/atmos10020091

Dry-Heat Cooking of Meats as a Source of Airborne N-Nitrosodimethylamine (NDMA)
Hekap Kim 1,*, Jiyeon Tcha 2, Man-yong Shim 2and Sungjin Jung 2
Received: 22 January 2019 / Revised: 15 February 2019 / Accepted: 18 February 2019 / Published: 20 February 2019 (This article belongs to the Special Issue Indoor Air Pollution)

This study aimed to investigate the airborne release of N-nitrosodimethylamine (NDMA) as a result of the dry-heat cooking of some meats using charcoal grilling and pan-broiling methods. Three types of meat (beef sirloin, pork belly, and duck) were chosen and cooked in a temporary building using the above methods. Air samples were collected in Thermosorb-N cartridges, which were qualitatively and quantitatively analyzed for NDMA using ultra-high performance liquid chromatography–mass spectrometry and high-performance liquid chromatography–fluorescence detection, respectively. Overall, the charcoal grilling method showed higher average NDMA concentrations than the pan-broiling method for all types of meat. The highest average concentration was observed for charcoal-grilled beef sirloin (410 ng/m3) followed by pork belly, suggesting that meat protein content and cooking duration are important determinants of NDMA formation. Cancer risk assessment showed that the charcoal grilling of such meats can pose an additional cancer risk for restaurant customers. View Full-Text

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Public Health Statement for n-Nitrosodimethylamine
https://www.atsdr.cdc.gov/phs/phs.asp?id=882&tid=173
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