Effect of Marination and Grilling Techniques in Lowering the Level of Polyaromatic Hydrocarbons and Heavy Metal in Barbecued Meat
Effect of Marination and Grilling Techniques in Lowering the Level of Polyaromatic Hydrocarbons and Heavy Metal in Barbecued Meat
Zahin Anjum1*, Farhat Shehzad1, Amina Rahat1, Hamid Ullah Shah2 and Saleem Khan3
Flow chart for barbequing of meat in an electric and gas oven.
Heavy metal content of meats (with different grilling procedures) Total no of cases-240.
Comparison of marinated and un-marinated beef samples: Total no of cases taken-60(30=marinated and 30 without marination).
Comparison of marinated and un-marinated chicken samples. Total no of cases taken-60(30=marinated and 30 without marination.
Comparison of marinated and un-marinated mutton samples. Total no of cases taken-60(30=marinated and 30 without marination.
Comparison of marinated and un-marinated fish samples. Total no of cases taken-60(30=marinated and 30 without marination.
PAHs level of various meats grilled on coals with un- covered medium
