The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: A systematic review and meta-analysis
| Title: | The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: A systematic review and meta-analysis |
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| Author(s): | Ghorbani, M., Najafi Saleh, H., Barjasteh-Askari, F., Nasseri, S., Davoudi, M. | |
| Published/Type: | 2020 (2020-4-10) / Review | |
| Journal: | Journal of Environmental Health Science and Engineering, 18(1), pp. 345-354 | |
| Abstract:
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Purpose: Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach. Methods: A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate... | |
| Collaborations: |  |
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| View at: | PubMed | |
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