meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-2-112-117meat-215Research ArticleСтатьиMutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspectiveMutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspectivehttps://orcid.org/0000-0003-3766-2713OzЕ.OzE.

Emel Oz, PhD, Associate Professor, Department of Food Engineering, Faculty of Agriculture

25240, Erzurum

Emel Oz, PhD, Associate Professor, Department of Food Engineering, Faculty of Agriculture

25240, Erzurum

emel.oz@atauni.edu.trhttps://orcid.org/0000-0002-5300-7519OzF.OzF.

Fatih Oz, PhD, Professor, Department of Food Engineering, Faculty of Agriculture

25240, Erzurum

Fatih Oz, PhD, Professor, Department of Food Engineering, Faculty of Agriculture

25240, Erzurum

fatihoz@atauni.edu.trAtaturk UniversityТурцияAtaturk UniversityTurkey20222407202272112117Copyright © Oz E., Oz F., 20222022Oz Е., Oz F.Oz E., Oz F.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/215

Meat and meat products, which have a very important place in terms of nutrition, can endanger human health if they are not properly prepared and preserved. Meat and meat products except for products such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking. Cooking done properly gives meat and meat products their unique taste and aroma, increases their digestibility and makes them microbiologically safe. However, some harmful food toxicants can occur during the cooking process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat and meat products. Epidemiological studies have proved that heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds. Therefore, having sufficient knowledge about heterocyclic aromatic amines will help to reduce the health risk posed by these com  pounds. In this context, in the present study, basic information about heterocyclic aromatic amines that can be formed during the heat treatment of meat and meat products was reviewed.

Meat and meat products, which have a very important place in terms of nutrition, can endanger human health if they are not properly prepared and preserved. Meat and meat products except for products such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking. Cooking done properly gives meat and meat products their unique taste and aroma, increases their digestibility and makes them microbiologically safe. However, some harmful food toxicants can occur during the cooking process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat and meat products. Epidemiological studies have proved that heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds. Therefore, having sufficient knowledge about heterocyclic aromatic amines will help to reduce the health risk posed by these com  pounds. In this context, in the present study, basic information about heterocyclic aromatic amines that can be formed during the heat treatment of meat and meat products was reviewed.

 

heterocyclic aromatic aminescookingmutagenicitycarcinogenicitymeatmeat productsheterocyclic aromatic aminescookingmutagenicitycarcinogenicitymeatmeat productsReferencesOz, F., Kaya, M. (2011). Heterocyclic aromatic amines in meat. Journal of Food Processing and Preservation, 35(6), 739– 753. https://doi.org/10.1111/j.1745–4549.2011.00524.xOz, F., Kaya, M. (2011). Heterocyclic aromatic amines in meat. Journal of Food Processing and Preservation, 35(6), 739– 753. https://doi.org/10.1111/j.1745–4549.2011.00524.xOz, F. (2011). Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chemistry, 126(4), 2010–2016. https://doi.org/10.1016/j.foodchem.2010.12.076Oz, F. (2011). Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chemistry, 126(4), 2010–2016. https://doi.org/10.1016/j.foodchem.2010.12.076Savas, A., Oz, E., Oz, F. (2021). Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective. Food Chemistry, 355, Article 129646. https://doi.org/10.1016/j.foodchem.2021.129646Savas, A., Oz, E., Oz, F. (2021). Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective. Food Chemistry, 355, Article 129646. https://doi.org/10.1016/j.foodchem.2021.129646Nagao, M., Honda, M., Seino, Y., Yahagi, T., Sugimura, T. (1977). Mutagenicities of smoke condensates and the charred surface of fish and meat. Cancer Letters, 2(4–5), 221–226. https://doi.org/10.1016/s0304-3835(77)80025-6Nagao, M., Honda, M., Seino, Y., Yahagi, T., Sugimura, T. (1977). Mutagenicities of smoke condensates and the charred surface of fish and meat. Cancer Letters, 2(4–5), 221–226. https://doi.org/10.1016/s0304-3835(77)80025-6Sugimura, T. (1995). History, present and future of heterocyclic amines, cooked food mutagens. Chapter in a book: Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens (R. H. Adamson, ed.) pp. 214–231, Princeton Scientific Publishing Co, Princeton, NJ, 1995.Sugimura, T. (1995). History, present and future of heterocyclic amines, cooked food mutagens. Chapter in a book: Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens (R. H. Adamson, ed.) pp. 214–231, Princeton Scientific Publishing Co, Princeton, NJ, 1995.Tikkanen, L. M., Latva-Kala, K. J., Heiniö, R.-L. (1996). Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions. Food and Chemical Toxicology, 34(8), 725–730. https://doi.org/10.1016/0278-6915(96)00036-1Tikkanen, L. M., Latva-Kala, K. J., Heiniö, R.-L. (1996). Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions. Food and Chemical Toxicology, 34(8), 725–730. https://doi.org/10.1016/0278-6915(96)00036-1Grivas, S. (2000). Organic synthesis of the heterocyclic amines. Chapter in a book: Food Borne Carcinogens: Heterocyclic Amines. John Wiley & Sons Ltd, Baffins Lane, Chichester, West Sussex, England, 2000.Grivas, S. (2000). Organic synthesis of the heterocyclic amines. Chapter in a book: Food Borne Carcinogens: Heterocyclic Amines. John Wiley & Sons Ltd, Baffins Lane, Chichester, West Sussex, England, 2000.Kilic, S., Oz, E., Oz, F. (2021). Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs. Food Control, 128, Article 108189. https://doi.org/10.1016/j.foodcont.2021.108189Kilic, S., Oz, E., Oz, F. (2021). Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs. Food Control, 128, Article 108189. https://doi.org/10.1016/j.foodcont.2021.108189Jägerstad, M., Skog, K., Arvidsson, P., Solyakov, A. (1998). Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods. European Food Research and Technology, 207(6), 419–427.Jägerstad, M., Skog, K., Arvidsson, P., Solyakov, A. (1998). Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods. European Food Research and Technology, 207(6), 419–427.Sugimura, T., Adamson, R. H. (2000). Introduction. Chapter in a book: Food Borne Carcinogens: Heterocyclic Amines. (M. Nagao and T. Sugimura, ed.) pp. 1–4, John Wiley & Sons Ltd, Baffins Lane, Chichester, West Sussex, England, 2000.Sugimura, T., Adamson, R. H. (2000). Introduction. Chapter in a book: Food Borne Carcinogens: Heterocyclic Amines. (M. Nagao and T. Sugimura, ed.) pp. 1–4, John Wiley & Sons Ltd, Baffins Lane, Chichester, West Sussex, England, 2000.Toribio, F., Moyano, E., Puignou, L., Galceran, M. T. (2002). Iontrap tandem mass spectrometry for the determination of heterocyclic amines in food. Journal of Chromatogrography A, 948(1–2), 267–281. https://doi.org/10.1016/S0021-9673(01)01476-5Toribio, F., Moyano, E., Puignou, L., Galceran, M. T. (2002). Iontrap tandem mass spectrometry for the determination of heterocyclic amines in food. Journal of Chromatogrography A, 948(1–2), 267–281. https://doi.org/10.1016/S0021-9673(01)01476-5Oz, F., Zikirov, E. (2015). The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. LWT — Food Science and Technology, 64(1), 120–125. https://doi.org/10.1016/j.lwt.2015.05.050Oz, F., Zikirov, E. (2015). The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. LWT — Food Science and Technology, 64(1), 120–125. https://doi.org/10.1016/j.lwt.2015.05.050Manabe, S., Suzuki, H., Wada, O., Ueki, A. (1993). Detection of the carcinogen 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP) in beer and wine. Carcinogenesis, 14(5), 899–901. https://doi.org/10.1093/carcin/14.5.899Manabe, S., Suzuki, H., Wada, O., Ueki, A. (1993). Detection of the carcinogen 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP) in beer and wine. Carcinogenesis, 14(5), 899–901. https://doi.org/10.1093/carcin/14.5.899Skog, K. (2004). Blue cotton, blue rayon and blue chitin in the analysis of heterocyclic aromatic amines: A review. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 802(1), 39–44. https://doi.org/10.1016/j.jchromb.2003.11.016Skog, K. (2004). Blue cotton, blue rayon and blue chitin in the analysis of heterocyclic aromatic amines: A review. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 802(1), 39–44. https://doi.org/10.1016/j.jchromb.2003.11.016Naccari, C., Galceran, M. T., Moyano, E., Cristani, M., Siracusa, L., Trombetta, D. (2009). Presence of heterocyclic aromatic amines (HAs) in smoked “Provola” cheese from Calabria (Italy). Food and Chemical Toxicology, 47(2), 321–327. https://doi.org/10.1016/j.fct.2008.11.018Naccari, C., Galceran, M. T., Moyano, E., Cristani, M., Siracusa, L., Trombetta, D. (2009). Presence of heterocyclic aromatic amines (HAs) in smoked “Provola” cheese from Calabria (Italy). Food and Chemical Toxicology, 47(2), 321–327. https://doi.org/10.1016/j.fct.2008.11.018Gibis, M. (2016). Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment. Comprehensive Reviews in Food Science and Food Safety, 15(2), 269–302. https://doi.org/10.1111/1541-4337.12186Gibis, M. (2016). Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment. Comprehensive Reviews in Food Science and Food Safety, 15(2), 269–302. https://doi.org/10.1111/1541-4337.12186Oz, F., Oz, E., Aoudeh, E., Abd-El Aty, A. M., Zeng, M., Varzakas, T. (2021). Is ultra-high temperature processed milk safe in terms of heterocyclic aromatic amines? Foods, 10(6), Article 1247. https://doi.org/10.3390/foods10061247Oz, F., Oz, E., Aoudeh, E., Abd-El Aty, A. M., Zeng, M., Varzakas, T. (2021). Is ultra-high temperature processed milk safe in terms of heterocyclic aromatic amines? Foods, 10(6), Article 1247. https://doi.org/10.3390/foods10061247Chiu, C. P., Yang, D. Y., Chen, B. H. (1998). Formation of heterocyclic amines in cooked chicken legs. Journal of Food Protection, 61(6), 712–719. https://doi.org/10.4315/0362–028X-61.6.712Chiu, C. P., Yang, D. Y., Chen, B. H. (1998). Formation of heterocyclic amines in cooked chicken legs. Journal of Food Protection, 61(6), 712–719. https://doi.org/10.4315/0362–028X-61.6.712Laser Reuterswärd, A., Skog, K., Jägerstad, M. (1987). Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sources. Food and Chemical Toxicology, 25(10), 747–754. https://doi.org/10.1016/0278-6915(87)90229-8Laser Reuterswärd, A., Skog, K., Jägerstad, M. (1987). Effects of creatine and creatinine content on the mutagenic activity of meat extracts, bouillons and gravies from different sources. Food and Chemical Toxicology, 25(10), 747–754. https://doi.org/10.1016/0278-6915(87)90229-8Skog, K., Johansson, M., Jägerstad, M. (1995). Factors affecting the formation and yield of heterocyclic amines. Chapter in a book: Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens, (R. H. Adamson, ed.) pp. 9–19, Princeton Scientific Publishing Co., Princeton, NJ, 1995.Skog, K., Johansson, M., Jägerstad, M. (1995). Factors affecting the formation and yield of heterocyclic amines. Chapter in a book: Heterocyclic Amines in Cooked Foods: Possible Human Carcinogens, (R. H. Adamson, ed.) pp. 9–19, Princeton Scientific Publishing Co., Princeton, NJ, 1995.Utyanov, D. A., Kulikovski, A. V., Knyazeva, A. S., Kurzova, A. K., Ivankin, A. N. (2021). Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC– MS/MS. Theory and Practice of Meat Processing, 6(2), 118–127. https://doi.org/10.21323/2414-438X-2021-6-2-118-127Utyanov, D. A., Kulikovski, A. V., Knyazeva, A. S., Kurzova, A. K., Ivankin, A. N. (2021). Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC– MS/MS. Theory and Practice of Meat Processing, 6(2), 118–127. https://doi.org/10.21323/2414-438X-2021-6-2-118-127Utyanov, D. A., Vostrikova, N. L., Kulikovski, A. V., Kuznetsova, O. A. (2019). Products of chemical reactions that occur during high-temperature heat treatment of the meat products. Theory and Practice of Meat Processing, 4(4), 17–22. https://doi/10.21323/2414-438X-2019-4-4-17-22Utyanov, D. A., Vostrikova, N. L., Kulikovski, A. V., Kuznetsova, O. A. (2019). Products of chemical reactions that occur during high-temperature heat treatment of the meat products. Theory and Practice of Meat Processing, 4(4), 17–22. https://doi/10.21323/2414-438X-2019-4-4-17-22Ishak, A. A., Jinap, S., Sukor, R., Sulaiman, R., Abdulmalek, E., Hasyimah, A. K. N. (2022). Simultaneous kinetics formation of heterocyclic amines and polycyclic aromatic hydrocarbons in phenylalanine model system. Food Chemistry, 384, Article 132372. https://doi.org/10.1016/j.foodchem.2022.132372Ishak, A. A., Jinap, S., Sukor, R., Sulaiman, R., Abdulmalek, E., Hasyimah, A. K. N. (2022). Simultaneous kinetics formation of heterocyclic amines and polycyclic aromatic hydrocarbons in phenylalanine model system. Food Chemistry, 384, Article 132372. https://doi.org/10.1016/j.foodchem.2022.132372Johansson, M. A. E., Fay, L. B., Gross, G. A., Olsson, K., Jägerstad, M. (1995). Influence of amino acids on the formation of mutagenic/carcinogenic heterocyclic amines in a model system. Carcinogenesis, 16(10), 2553–2560. https://doi.org/10.1093/carcin/16.10.2553Johansson, M. A. E., Fay, L. B., Gross, G. A., Olsson, K., Jägerstad, M. (1995). Influence of amino acids on the formation of mutagenic/carcinogenic heterocyclic amines in a model system. Carcinogenesis, 16(10), 2553–2560. https://doi.org/10.1093/carcin/16.10.2553Skog, K., Solyakov, A., Jägerstad, M. (2000). Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system. Food Chemistry, 68(3), 299–308. https://doi.org/10.1016/S0308-8146(99)00195-8Skog, K., Solyakov, A., Jägerstad, M. (2000). Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system. Food Chemistry, 68(3), 299–308. https://doi.org/10.1016/S0308-8146(99)00195-8Kizil, M., Oz, F. Besler, H. T. (2011). A review on the formation of carcinogenic/mutagenic heterocyclic aromatic amines. Journal of Food Processing & Technology, 2(5), Article 120. https://doi.org/10.4172/2157-7110.1000120Kizil, M., Oz, F. Besler, H. T. (2011). A review on the formation of carcinogenic/mutagenic heterocyclic aromatic amines. Journal of Food Processing & Technology, 2(5), Article 120. https://doi.org/10.4172/2157-7110.1000120Khan, I. A., Khan, A., Zou, Y., Zongshuai, Z., Xu, W., Wang, D. et al. (2022). Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Science, 184, Article 108693. https://doi.org/10.1016/j.meatsci.2021.108693Khan, I. A., Khan, A., Zou, Y., Zongshuai, Z., Xu, W., Wang, D. et al. (2022). Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Science, 184, Article 108693. https://doi.org/10.1016/j.meatsci.2021.108693Sugimura, T. (2002). Food and cancer. Toxicology, 181–182, 17–21. https://doi.org/10.1016/S0300-483X(02)00250-0Sugimura, T. (2002). Food and cancer. Toxicology, 181–182, 17–21. https://doi.org/10.1016/S0300-483X(02)00250-0Ames, B.N., McCann, J., Yamasaki, E. (1975). Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test. Mutation Research/Environmental Mutagenesis and Related Subjects, 31(6), 347–363. https://doi.org/10.1016/0165-1161(75)90046-1Ames, B.N., McCann, J., Yamasaki, E. (1975). Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test. Mutation Research/Environmental Mutagenesis and Related Subjects, 31(6), 347–363. https://doi.org/10.1016/0165-1161(75)90046-1Sugimura, T., Wakabayashi, K., Nakagama, H., Nagao, M. (2004). Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Gann Monographs on Cancer Research, 52, 71–96.Sugimura, T., Wakabayashi, K., Nakagama, H., Nagao, M. (2004). Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Gann Monographs on Cancer Research, 52, 71–96.Knize, M. G., Sinha, R., Rothman, N., Brown, E. D., Salmon, C. P., Levander, O. A. et al. (1995). Heterocyclic amine content in fast-food meat products. Food and Chemical Toxicology, 33(7), 545–551. https://doi.org/10.1016/0278-6915(95)00025-wKnize, M. G., Sinha, R., Rothman, N., Brown, E. D., Salmon, C. P., Levander, O. A. et al. (1995). Heterocyclic amine content in fast-food meat products. Food and Chemical Toxicology, 33(7), 545–551. https://doi.org/10.1016/0278-6915(95)00025-wStavric, B. (1994). Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: A critical review. Food and Chemical Toxicology, 32(10), 977–994. https://doi.org/10.1016/0278-6915(94)90093-0Stavric, B. (1994). Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: A critical review. Food and Chemical Toxicology, 32(10), 977–994. https://doi.org/10.1016/0278-6915(94)90093-0Fay, L. B., Ali, S., Gross, G. (1997). Determination of heterocyclic aromatic amines in food products: Automation of the sample preparation method prior to HPLC and HPLC–MS quantification. Mutation Research — Fundamental and Molecular Mechanisms of Mutagenesis, 376(1–2), 29–35. https://doi.org/10.1016/S0027-5107(97)00022-5Fay, L. B., Ali, S., Gross, G. (1997). Determination of heterocyclic aromatic amines in food products: Automation of the sample preparation method prior to HPLC and HPLC–MS quantification. Mutation Research — Fundamental and Molecular Mechanisms of Mutagenesis, 376(1–2), 29–35. https://doi.org/10.1016/S0027-5107(97)00022-5Ohgaki, H. (2000). Carcinogenicity in animals and specific organs: Rodents. Chapter in a book: Food Borne Carcinogens: Heterocyclic Amines. John Wiley & Sons Ltd, Baffins Lane, Chichester, West Sussex, England, 2000.Ohgaki, H. (2000). Carcinogenicity in animals and specific organs: Rodents. Chapter in a book: Food Borne Carcinogens: Heterocyclic Amines. John Wiley & Sons Ltd, Baffins Lane, Chichester, West Sussex, England, 2000.IARC monographs on the evaluation of carcinogenic risks to humans. (1993). In Some Natural Occurring Substances: Food Items and Constituents. Heterocyclic Amines and Mycotoxins, 56(163–242).IARC monographs on the evaluation of carcinogenic risks to humans. (1993). In Some Natural Occurring Substances: Food Items and Constituents. Heterocyclic Amines and Mycotoxins, 56(163–242).Skog, K. (2002). Problems associated with the determination of heterocyclic amines in cooked foods and human exposure. Food and Chemical Toxicology, 40(8), 1197–1203. https://doi.org/10.1016/S0278-6915(02)00052-2Skog, K. (2002). Problems associated with the determination of heterocyclic amines in cooked foods and human exposure. Food and Chemical Toxicology, 40(8), 1197–1203. https://doi.org/10.1016/S0278-6915(02)00052-2Keskekoglu, H., Uren, A. (2014). Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods. Meat Science, 96(4), 1446–1451. https://doi.org/10.1016/j.meatsci.2013.12.004Keskekoglu, H., Uren, A. (2014). Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods. Meat Science, 96(4), 1446–1451. https://doi.org/10.1016/j.meatsci.2013.12.004Tengilimoglu-Metin, M.M., Kızıl, M. (2017). Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Science, 134, 68–75. https://doi.org/10.1016/j.meatsci.2017.07.018Tengilimoglu-Metin, M.M., Kızıl, M. (2017). Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Science, 134, 68–75. https://doi.org/10.1016/j.meatsci.2017.07.018Pais, P., Knize, M.G. (2000). Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods. Journal of Chromatography B: Biomedical Sciences, 747 (1–2), 139–169. https://doi.org/10.1016/S0378-4347(00)00118-3Pais, P., Knize, M.G. (2000). Chromatographic and related techniques for the determination of aromatic heterocyclic amines in foods. Journal of Chromatography B: Biomedical Sciences, 747 (1–2), 139–169. https://doi.org/10.1016/S0378-4347(00)00118-3Gibis, M., Weiss, J. (2013). Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza. Journal of Food Science, 78(6), C832-C838. https://doi.org/10.1111/1750-3841.12121Gibis, M., Weiss, J. (2013). Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza. Journal of Food Science, 78(6), C832-C838. https://doi.org/10.1111/1750-3841.12121List of countries and dependencies by population. (2022). Retrieved from https://en.wikipedia.org/wiki/List_of_countries_and_dependencies_by_population Accessed May 10, 2022List of countries and dependencies by population. (2022). Retrieved from https://en.wikipedia.org/wiki/List_of_countries_and_dependencies_by_population Accessed May 10, 2022The World Population Prospects: 2015 Revision. (2022). Retrieved from https://www.un.org/en/development/desa/publications/world-population-prospects-2015-revision.html Accessed May 10, 2022The World Population Prospects: 2015 Revision. (2022). Retrieved from https://www.un.org/en/development/desa/publications/world-population-prospects-2015-revision.html Accessed May 10, 2022Sans, P., Combris, P. (2015). World meat consumption patterns: An overview of the last fifty years (1961–2011). Meat Science, 109, 106–111. https://doi.org/10.1016/j.meatsci.2015.05.012Sans, P., Combris, P. (2015). World meat consumption patterns: An overview of the last fifty years (1961–2011). Meat Science, 109, 106–111. https://doi.org/10.1016/j.meatsci.2015.05.012Shahbandeh, M. (2022). Global per capita meat consumption 2021–2030, by country group. Retrieved from https://www.statista.com/statistics/1270102/meat-consumption-worldwide-per-capita/#:~:text=Global%20per%20capita%20meat%20consumption%202021%2D2030%2C%20by%20country%20group&text=Per%20capita%20meat%20consumption%20is,to%2043.7%20kilograms%20in%202030 Accessed May 10, 2022Shahbandeh, M. (2022). Global per capita meat consumption 2021–2030, by country group. Retrieved from https://www.statista.com/statistics/1270102/meat-consumption-worldwide-per-capita/#:~:text=Global%20per%20capita%20meat%20consumption%202021%2D2030%2C%20by%20country%20group&text=Per%20capita%20meat%20consumption%20is,to%2043.7%20kilograms%20in%202030 Accessed May 10, 2022

The authors declare that there are no conflicts of interest present.