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The mutagenic activity in extracts of fried meat from 16 different animal species was studied in Salmonella typhimurium TA98. In each experiment, 1 meat sample together with a standard beef sample was fried, and the mutagenicity was expressed relative to the beef sample. All meat samples showed less mutagenic activity than beef. The contents of creatine, creatinine, water, protein, carbohydrate and fat in the meat samples were analyzed, but mutagenicity was not correlated with the concentration of any of these constituents. Beef meat treated with creatinase to remove creatine produced reduced mutagenic activity. Possibly a threshold concentration of creatine is necessary to give a high mutagenic response.
R Vikse, and
P E Joner
February 1987,
Mutation research,
R Vikse, and
P E Joner
November 1986,
Mutation research,
R Vikse, and
P E Joner
October 1987,
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association,
R Vikse, and
P E Joner
October 2021,
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association,
R Vikse, and
P E Joner
July 2003,
Journal of food protection,
R Vikse, and
P E Joner
August 2001,
Life sciences,
R Vikse, and
P E Joner
October 1989,
Journal of clinical chemistry and clinical biochemistry. Zeitschrift fur klinische Chemie und klinische Biochemie,
R Vikse, and
P E Joner
April 2018,
Journal of the science of food and agriculture,
R Vikse, and
P E Joner
June 2011,
Food chemistry,
R Vikse, and
P E Joner
August 2002,
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association,
