Determination of heterocyclic amines in turkey meat subsequent to grilling under different conditions

Abstract

The aim of this study was to investigate the concentrations of HCAs in cooked turkey meat and how different times and temperatures affected this concentration. We chose to study turkey meat due to the global increase in meat consumption and the growing preference for turkey meat as a source of protein. We focused on two types of HCAs in our studies. Thermic HCAs such as MeIQx, 4,8-DiMeIQx, PhIP and pyrolytic HCAs harmane and norharmane.