Heterocyclic amines (HCAs) carcinogenicity is known since the 1970′s, but the exact way of their formation is still unclear. During these examinations different body parts (breast filet with and without skin, thigh filet without skin and full wing with skin) of chickens from the same Ross 308 strain were analyzed after grilling with the combination of 3-3 temperature and duration levels (150-180-210 °C and 2.5-5-10 min per side). Five different kinds of heterocyclic amines (HAR, NOR, MeIQx, 4,8-DiMeIQx and PhIP) were detected by HLPC-MS/MS. The results obtained from the present study confirm that, in general, the higher the temperature and longer the duration of the grilling the more HCAs will be generated. Grilling of chicken thigh without bones and skin resulted in lower amounts of HCAs generated in comparison to the grilling of chicken breast without skin. The presence of skin on the chicken breast increased the amounts of HCAs formed, especially if grilling was performed at high temperature for longer duration, especially at 210 °C for 10 min. In case of grilling the chicken wings, the amounts of HCAs formed were lower than observed in the breast.

In the present set of experiments, we studied the correlation between the heterocyclic amine (HCA) concentration and the color changes of the chicken breast with or without skin during grilling under open or closed conditions as a function of the applied temperature and time. The concentration of the HCAs formed during grilling was measured by a validated LC–MS/MS method, whereas the color changes were determined either instrumentally or by visual observation. In general, higher temperatures and longer heat treatment times resulted in a more substantial HCA formation, especially on the surface of the samples and in the skin, where the total levels reached 746 ng/g. Results of regression analysis demonstrate a strong correlation (r > 0.7) between the HCA content of the grilled chicken breast and the L* and a* values indicating the significance of brightness and the red parameter of the color scale, respectively. In the case of open grilling, the skinless breast samples showed correlation (r > 0.7) between the HCA content and the color analysis results in both the full sample and the crust, respectively. Breast samples with skin exhibited the same level of correlation when they were grilled closed. In the case of open grilling the breast with skin, and closed-grilling the skinless breast, the linear regression analysis yielded a weaker correlation (0.7 > r > 0.4 or less) between the HCA concentrations and the color. Our results demonstrate that there is a predictive correlation between the color changes perceptible for the consumers and the HCA formation during grilling of chicken breast as a function of time and temperature depending on the type of grilling and the presence of skin.

The present study discusses the technofunctional properties (color, texture) of grilled chicken with both objective (colorimeter, texture profile) analysis and subjective (sensory) analysis. Besides them, the total content of potentially carcinogenic heterocyclic amines (HCAs) was also monitored by the applied grilling time–temperature combinations. The same samples were analyzed during the heat treatment of chicken breast samples for 5–15 min at 150–230 °C on an electric contact grill. The grilling variables included the effect of skin cover. Among the structural parameters, hardness exhibited a significant difference between the groups of skin-covered and not-covered ones, and in this case, a linear connection was also found with the time and temperature values, respectively. The structural parameters obtained by sensory and instrumental analysis were compared to each other. In addition, the structural parameters were compared to the color ones (sensory, color according to the CIELAB system: brightness, redness, and yellowness) and to the total HCA content. In the case of closed grilling, sensory-evaluated parameters such as juiciness and tenderness showed a strong negative correlation to instrumentally measured hardness (R = −0.879; −0.749) and chewiness (R = −0.872; −0.718) due to the water loss from the increase in grilling temperature and time. The total HCA content positively correlated to chewiness (R = 0.789). The sensory color parameter and the brightness had a strong connection with juiciness (R = 0.738; 0.723), hardness (R = −0.795; −0.706), and chewiness (R = −0.843; −0.818); redness showed positive correlation to cohesiveness (R = 0.764) and chewiness (R = 0.829). Accordingly, juiciness and chewiness showed a connection to the total HCA levels, which makes it possible to carry out further research on instrumental and sensory parameters that may predict the formation of hazardous amounts of carcinogenic heterocyclic amines.

Generally, birds are less sensitive to pyrethrins and pyrethroids compared to mammals; however, suspected permethrin toxicosis was fatal in seven mountain quails (Oreortyx pictus) treated with a permethrin-containing powder bath. Signs started appearing 3 days after the bath was placed in their enclosure and were non-specific with reduced activity and ruffled feathers. Unusually, the characteristic signs of permethrin poisoning were not observed, and infective causes of the birds’ clinical signs were ruled out. A histopathological evaluation, however, revealed the malfunctioning of the liver and kidneys; the liver appeared mottled and degenerated, while the kidneys were enlarged and marbled, showing signs of degeneration. Furthermore, characteristic changes were found in the hematological analysis. Specific therapy and antidotes to pyrethrin are not available; the treatment is only supportive, including hepatoprotective agents and vitamin therapy.