Whatever kind of meat (or “meat”) they’re made of, if they’re organic, charring them can still produce carcinogenic heterocyclic aromatic amines (from proteins) and polycyclic aromatic hydrocarbons (from fats).
Whatever kind of meat (or “meat”) they’re made of, if they’re organic, charring them can still produce carcinogenic heterocyclic aromatic amines (from proteins) and polycyclic aromatic hydrocarbons (from fats).