Barbecued meat is the meat
cooked by dry heat method, like grilling and roasting.
Two types of barbecued meat, namely dried meat and Cantonese
style barbecued meat called "Siu Mei", are commonly
sold in Hong Kong.
Recent studies show that
a cancer-causing compound, polycyclic aromatic hydrocarbons
(PAHs), can be produced when barbecued meat is not processed
properly. For example, meat oil dripping onto the heat
source generates PAHs that will be deposited on the meat
surface. Incomplete combustion of fuel, like charcoal
or wood, may be another mechanism of PAH formation. The
following are some known factors increasing the level
of PAHs in barbecued food ¡V
Putting food too close
to the heat source;
High fat content of food;
High temperature used;
Long duration of cooking;
Large amount of oil dripping;
and
Type of fuel used, like
charcoal or wood.
In order to enhance food
safety, food manufacturers should consider the following
advices when making barbecued meat ¡V
Selection
of cooking method and temperature
Use gas grilling or
electric oven roasting instead of charcoal grilling
Use lower temperatures
to achieve grilling effect
Preparation
before barbecuing
Clean the racks, trays
or hooks thoroughly before and after barbecuing to prevent
contamination from burnt substances stuck on the utensils
Defrost frozen meat completely
to avoid undercooking of the interior
Choose lean meat instead
of meat with high-fat content
Trim visible fat and
remove skin, if possible, to reduce the amount of oil
dripped onto the heat source
Pre-cook meats by microwave
oven or boiling to reduce the cooking time required
for barbecuing
Barbecuing
Avoid putting meat immediately
above the heat source to prevent direct contact of food
with the heat source and dripping onto the heat source
Start barbecuing the
meat only when the temperature of heat source is high
enough to reduce cooking time
Put dripping-pan in heating
chamber to avoid oil dripped onto the heat source
Take precaution to avoid
dripping onto heat source if dripping-pan is not available
Cook meat thoroughly
with core temperature of 75oC or above
Avoid charring
Remove any burnt portions
before serving
For related
information, please contact the Communication Resource
Unit.
Tel.: 23816096
Address: 8-F, Fa Yuen Street Municipal Services Building,
123A Fa Yuen Street, Mong Kok, Kowloon.
Food and Environmental Hygiene Department
Enquiry Hotline 2868 0000
Email: enquiries@fehd.gov.hk
Website www.fehd.gov.hk
Last
review date: 19-01-2005