Polycyclic Aromatic Hydrocarbon Accumulation in Meats Singed with Kerosene and Waste Tyres: A Case for Public Health Concern in Nigeria.

Singeing is a common post slaughtering process of livestock and this has been associated with the introduction of high level of Polycyclic Aromatic Hydrocarbon (PAH) in the meats. There is dearth of information on alternative singeing technology for safe meat. Therefore, this study is aimed at proffering an alternative method for singeing livestock carcass as a post-slaughtering process to reduce accumulation of PAH in meat. An experimental study, involving the use of a singeing device (singeing torch) sourced locally was conducted. Singeing was carried out on a sacrificed goat using conventional methods and the Singeing Torch (ST). Five grams of meat samples singed with kerosene, tyres and the ST were collected from two abattoirs and observed for physical qualities. The physicochemical properties such as pH and PAH were determined using standard procedures. Results were compared with International Agency for Research in Cancer guidelines. Data were analyzed using descriptive statistics and ANOVA at 5% level of significance. Bright appearances with red coloration for ST singed meat while black patches and dull appearances were observed on meat singed with kerosene and tyres respectively. ST singed meat showed a better olfactory quality, a more neutral PH value and PAH of 7.3 and 3.30 (n/ng), while kerosene and tyre singed meat showed 6.8 pH value, 4.20 (n/ng) and 6.61 (n/ng) respectively with mean of 0.194±0.56, 0.248±0.94 and 0.389±1.21 respectively. The principal PAH compounds in ST meat identified were 1-Methylnaphthalene, 2-Methylnaphthalene, Acenaphthene, Pyrene and Benz(a)anthracene. This study indicates that meat singed with ST had lower PAH contents and better physical quality. The use of device and method that generates no chemical contaminants such as the ST should be encouraged for the singeing process of livestock carcasses as a strategy for the control of chemical contaminants of meat. [ABSTRACT FROM AUTHOR]