3,4-BENZOPYRENE IN CHARCOAL GRILLED MEATS

3,4‐benzopyrene, found in smoked products, serves as an indicator of the possible presence of other polycyclic aromatic hydrocarbons (PAH) and has been used repeatedly as a quantitative index of chemical carcinogens in foods. The purpose of this study was to determine the presence of BP in charcoal grilled meats and to observe the influence of fat concentration on the accumulation of BP in charcoal cooked meats. TLC showed a distinct blue fluorescence both for samples with BP additions, and for grilled samples, except for turkey with no added fat; no fluorescent spots were observed for controls. BP standards, regardless of concentration, showed a major peak at a constant retention time. Meat extracts for which BP is reported and samples with added BP also gave characteristic peaks. Copyright © 1979, Wiley Blackwell. All rights reserved