date:Mar 27, 2013
he past, many studies have shown that meat products, particularly barbecued foods, can contain carcinogens due to the formation of polycyclic aromatic hydrocarbons and heterocyclic amines under high-temperature food processing.
Heterocyclic amines form a class of polycyclic aromatic compounds commonly formed in animal protein-rich foods through the Maillard reaction. They are considered as highly mutagenic and carcinogenic.
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