Chapitre D'ouvrage Année : 2023

Potential chemical hazards linked to meat processing

Maïa Meurillon
Erwan Engel

Résumé

Abstract Within meat products, chemical reactions induced by transformation processes can lead to the formation of process-induced toxicants. These formations, which depend mostly on the process conditions, can impact the food safety of meat products. Although process-induced toxicants are generally found in trace amounts in meat products, their regular consumption throughout life could ultimately contribute to the development of certain pathologies (diabetes, cancers, neurological disorders, etc.). Often generated by consumers during the domestic preparation of food, the assessment of exposure levels and therefore of the risks associated with their ingestion is complex. At present, very few process-induced toxicants from meat products are regulated (benzo[a]pyrene, and 4 polycyclic aromatic hydrocarbons). Recent advances in reaction chemistry and food processing now allow a better understanding of these compounds, their conditions of formation and open the way to solutions to mitigate them.

Domaines

Fichier non déposé

Dates et versions

hal-05037751 , version 1 (17-04-2025)

Identifiants

  • HAL Id : hal-05037751 , version 1

Citer

Maïa Meurillon, Erwan Engel. Potential chemical hazards linked to meat processing. Michael Dikeman. Encyclopedia of Meat Sciences, 3rd edition, 3, Elsevier; Academic Press, pp.716-721, 2023, 9780323851251. ⟨hal-05037751⟩

Collections

27 Consultations
0 Téléchargements

Partager

  • More