Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Abstract The aim of the research was to analyze the influence of chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) after heat treatment. Material for analysis was taken from 36 samples of pork with different ultimate pH. The results showed that the studied meat was characterized by variation in chemical composition, especially in precursors of HAAs. The formation of HAAs in meat was significantly related to ultimate pH (r = −0.80), glucose concentration (r = 0.60) and color parameters (r = 0.61–0.80). These studies also demonstrated the increased amount of HAAs in meat with higher temperature of grilling. Raising the grill temperature from 180 °C to 220 °C resulted in a two-fold increase in the 4,8-DiMeIQx content and nine-fold 7,8-DiMeIQx. In the case of grilling at 220 °C, the increase in 7,8-DiMeIQx content was accompanied by a decrease in tenderness and juiciness (r = −0.60) and deterioration of overall quality (r = 0.70).