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-2022-7-4-282-287meat-239Research ArticleСтатьиMutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspectivehttps://orcid.org/0000-0003-3766-2713OzE.

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

25240, Erzurum

emel.oz@atauni.edu.trAtaturk UniversityTurkey20222712202274282287Copyright © Oz E., 20222022Oz E.Oz E.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/239

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants posing a great risk to human health due to their mutagenic and/or carcinogenic properties. They are produced from incomplete combustion of a heat source, pyrolysis of organic components, and fat-induced flame formation. Meat and meat products are one of the major sources of PAH exposure. Since PAH intake increases the risk of cancer, understanding the factors affecting PAH formation in meat and meat products is very important within the scope of PAH exposure reduction strategies. In this study, the features and formation of PAHs, the factors affecting the formation of PAH compounds and their reduction/inhibition pathways were reviewed in order to provide a perspective on the presence of PAHs in meat and meat products.

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