4.1.5. Ohmic-infrared cooking
Semi-cooked meatballs (75 C, 0 s holding time,15.26 V/cm
voltage gradient) possessed 4.44 ± 1.90 lg/kg total PAHs with
0.09 lg/kg B(a)P and 0.19 lg/kg Benzo(b)Fluoranthene which were
considered safe (Sengun, Yildiz Turp, Icier, Kendirci, & Kor, 2014).