Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks

Abstract

In this study, an extensive analysis of the influence of specific aspects of the grilling process and their influence on the polycyclic aromatic hydrocarbons (PAHs) production was performed. In addition, an Artificial Neural Network optimized with Differential Evolution was developed to model the PAHs formation inprocessed meat products. The total PAH (ng/g) was determined as a function of source of the meat (animal), type of cut, presence of skin, grilling temperature and time. Various models were determined, the best obtained results indicating that the proposed technique can accurately estimate the PAHs content in processed meat products.

Keywords:

• Artificial neural network
• charcoal grilled meat products
• modeling
• polycyclic aromatic hydrocarbons

Disclosure statement

The authors declare that there are no conflicts of interest.

Additional information

Funding

The authors of this article are grateful to deputy of research and technology of Kermanshah University of Medical Sciences for funding this project (Grant Number: 97095).