EVALUATING THE CONTENT OF POLYCYCLIC AROMATIC HYDROCARBONS IN MEAT PRODUCTS BY USING GAS CHROMATOGRAPHY-MASS SPECTROMETRY

The purpose of this study is to determine the content of polycyclic aromatic hydrocarbons (PAH) in meat, precooked and finished products resulted from flow technology of meat products. PAH were dosed in pork and beef, groats and emulsion used to obtain finished products and three types of meat preparations. The method used was gas chromatography-mass spectrometry (GC-MS). Fourteen PAH were determined. A number of PAH have shown carcinogenic effects in experimental animals and it has been concluded that benzo[a]pyrene is a probable human carcinogen. Several of them are known to be potential human carcinogens including benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene. The pork had a content of benzo[a]pyrene 1.5 mu g/kg and is superior to beef which was 0.2 mu g/kg. Benzo(a)pyrene (BaP) has had in smoked product the highest levels compared to raw materials. The causes of PAHs increase are their presence in smoke and cumulative character in smoked meat products due the high solubility in lipids.