Formation of Polycyclic Aromatic Hydrocarbons on Grilled Pork Neck Loins as Affected by Different Marinades and Grill Types

Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork meat, were investigated, including universal, pork,...

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发表在:	Foods
Main Authors:	Marta Ciecierska, Urszula Komorowska, Marcin Bryła, Marek Roszko
格式:	文件
语言:	英语
出版:	MDPI AG 2025-05-01
主题:	PAHs pork neck loins grilling marinades QuEChERS HPLC–FLD/DAD
在线阅读:	https://www.mdpi.com/2304-8158/14/10/1673