Commoner B, Vithayathil A J, Dolara P, Nair S, Madyastha P, Cuca G C
Science. 1978 Sep 8;201(4359):913-6. doi: 10.1126/science.567374.
Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.
诱变剂与苯并[a]芘以及诱变氨基酸和蛋白质热解产物不同，当在家庭汉堡烹饪器具中烹制碎牛肉时，或者将牛肉汤通过煮沸浓缩成一种商业上称为牛肉提取物的糊状物时，就会形成这种诱变剂。“熟透”的汉堡中每百万份含有约0.14份诱变剂，而含有牛肉提取物的牛肉汤块每百万份约含0.1份。由于这种诱变剂可能具有潜在致癌性，且在普通烹饪过程中形成，它们的出现引发了关于对人类健康可能风险的问题。
