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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Hlavní autoři:	Marta Ciecierska, Urszula Komorowska, Marcin Bryła, Marek Roszko
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-05-01
Edice:	Foods
Témata:	PAHs pork neck loins grilling marinades QuEChERS HPLC–FLD/DAD
On-line přístup:	https://www.mdpi.com/2304-8158/14/10/1673
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