Open AccessThe effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis
Author(s) -
Mohammad Ghorbani,
Hossein Najafi Saleh,
Fateme Barjasteh-Askari,
Simin Nasseri,
Mojtaba Davoudi
Publication year - 2020
Publication title -
journal of environmental health science and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.447
H-Index - 45
ISSN - 2052-336X
DOI - 10.1007/s40201-020-00457-0
Subject(s) - charcoal , chemistry , food science , cooking methods , activated charcoal , white meat , meta analysis , significant difference , environmental chemistry , organic chemistry , adsorption , mathematics , medicine , statistics
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.