POLYCYCLIC AROMATIC-HYDROCARBONS IN CHARCOAL-BROILED MEAT IN BRAZIL

Benzo(alpha)pyrene, benzo(alpha)anthracene, chrysene, benzo(beta)fluor anthene (PAH and benzo(kappa)fluoranthene were analysed by CG in charc oal-barbecued cap of rump, a meat known in Brazil as picanha. Meat coo ked at 15 and 40 cm from the heat source contained an average of 29.7 and 4.6 mu g/kg Sigma PAH, respectively. When fat was separated before cooking, the Sigma PAH level was reduced to 19 mu g/kg (at 15 cm). Th e results showed the importance of controlling the method of cooking t o minimize the formation of these carcinogens.