With this knowledge, the researchers believe that it would be possible to assess and design alternatives that could reduce or even eliminate the presence of substances of concern in meat products, thus eliminating any risk to consumer safety. Some of the strategies they envision are focused on the control of precursor substances and generation routes, as well as the modification of meat formulations and processing conditions.
Read the full study at this link.
Flores M, Mora L, Reig M, Toldrá F. RISK ASSESSMENT OF CHEMICAL SUBSTANCES OF SAFETY CONCERN GENERATED IN PROCESSED MEATS. Food Science and Human Wellness. September 2019;8(3):244–251. DOI: 10.1016/j.fshw.2019.07.003