HCAs and Model Systems

The article I chose to critique is titled “Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings.” The researchers in this study were seeking to create accurate model systems for studying the factors influencing heterocyclic amine formation in meats. The precursors important to heterocyclic amine formation include amino acids, creatine, and glucose. The researchers determined the concentrations of these components in seven different kinds of meats (i.e. chicken, beef, pork, etc.) and prepared corresponding model systems. They cooked the meats and model systems in laboratory furnaces to mimic oven conditions and used HPLC to determine HCA levels. They found a significant correspondence in HCA content between cooked meats and model systems. They were also able to recover three previously uncharacterized HCAs that are known mutagens/carcinogens from the model systems by altering their extraction technique. Therefore, they conclude that model systems are useful in elucidating factors influencing HCA formation in cooked meats. Furthermore, the use of model systems will allow researchers to control for variables like size, weight, and composition in future experiments.

It would be interesting to see model systems used in the types of experiments we’ve previously seen involving HCA formation in meats (i.e. the effect of marinades and temperature). Also, it would be interesting to find out how initial water content and water loss affects HCA formation in model systems.

You can find the article through ejournals in The Journal of Agricultural and Food Chemistry.