Dry-Heat Cooking of Meats as a Source of Airborne N-Nitrosodimethylamine (NDMA)
AbstractThis 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
Share & Cite This Article
Kim, H.; Tcha, J.; Shim, M.-Y.; Jung, S. Dry-Heat Cooking of Meats as a Source of Airborne N-Nitrosodimethylamine (NDMA). Atmosphere 2019, 10, 91.
Kim H, Tcha J, Shim M-Y, Jung S. Dry-Heat Cooking of Meats as a Source of Airborne N-Nitrosodimethylamine (NDMA). Atmosphere. 2019; 10(2):91.Chicago/Turabian Style
Kim, Hekap; Tcha, Jiyeon; Shim, Man-yong; Jung, Sungjin. 2019. "Dry-Heat Cooking of Meats as a Source of Airborne N-Nitrosodimethylamine (NDMA)." Atmosphere 10, no. 2: 91.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.