Comparative mutagenicity studies on fried minced beef, grilled sausage and grilled hamburgers

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Abstract
The mutagenicity of the basic fractions of fried beef patties, grilled hamburgers and grilled sausages was determined in the Ames test using activation systems (S9‐mix) derived from untreated and Aroclor‐pretreated rats and hamsters, and from rats pretreated with 3‐methylcholanthrene or phenobarbitone. In order to indicate whether the mutagenic activity was due to the presence of thermally generated amino imidazo aza‐arenes of the type previously identified in heated meat products (i.e. 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo‐[4,5‐f]quinoline (MeIQ) and 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quin‐oxaline), these compounds were assayed under the same conditions. The mutagenicity of the basic fractions of the cooked foods and of the three aza‐arenes varied with the activation system used. The activation patterns of the basic fractions from fried beef and grilled sausages resembled that of IQ, whereas that of grilled hamburgers was more similar to that of MeIQ. Interestingly the total mutagenic activity of fried beef patties was greater than that of grilled hamburgers.