Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

Summary The colour, textural profile and heterocyclic aromatic amines content of lamb patties cooked by charcoal grilling, infrared grilling and superheated steam roasting were investigated. The results of colour showed that lightness and yellowness values were highest in the superheated steam and lowest in charcoal grilled patties. The texture characteristics observed in the superheated steam, and infrared patties were much better. Water loss was highest in charcoal grilled meat. Charcoal grilling produced a significantly ( P < 0.05) much higher amount of total HAA s, ranging from 171.26 ng g −1 to 555.29 ng g −1 (polar) and from 200.77 ng g −1 to 426.07 ng g −1 (non‐polar) HAA s, than infrared (39.21 ng g −1 −181.37 ng g −1) and (52.84 ng g −1 −148.59 ng g −1 ) and superheated steam roasting (from 8.67 ng g −1 to 30.66 ng g −1 and from 23.61 ng g −1 to 89.66 ng g −1) for both types of HAA s in lamb patties. Colour, texture and HAA s were significantly influenced by time and by the temperature used for each cooking method.