Polycyclic aromatic hydrocarbon mitigation in beef and camel steaks using plant juice and waste marinades

TL;DR

This study shows that using plant-based marinades and wrapping meat can reduce harmful PAHs in grilled beef and camel steaks.

Contribution

The study introduces new marinade strategies using plant and fruit waste to effectively mitigate PAHs in grilled meats.

Findings

Wrapping meat in aluminum foil significantly reduced PAH levels below permissible values.

Long-term marination was more effective in reducing PAHs than short-term marination.

Waste-based marinades and camel meat were associated with higher PAH levels than other methods and beef.

Abstract

This study assessed the consequence of milk-based marinades with plant/fruit juice or wastes on polycyclic aromatic hydrocarbons (PAHs) production in charcoal-grilled beef- vs. camel-longissimus lumborum steaks (BLLS vs. CLLS). Eight BLLS or CLLS batches were marinated in milk alone (control) or milk plus either 10% beetroot juice (BTJM), 1% dragon fruit peel extract (DFPEM), or 10% pomegranate-peel powder (PGPPM). Wrapping BLLS and CLLS in aluminium foil significantly reduced benzo[a]pyrene, and PAH4 levels below the maximum permissible values. All marinade durations and types effectively decreased PAH12, benzo[a]pyrene, and PAH4 levels in CLLS compared to BLLS (P < 0.05). Long-term marination greatly reduced PAH12, benzo[a]pyrene, and PAH4 levels compared to short-term (P < 0.05). Waste-based marinades and CLLS were related to greater PAH levels than other marinades and BLLS, respectively (P < 0.05). Finally, high-moisture, low-cellulose, and/or low-pectin acidic marinades, plus meat wrapping, are potentially affordable and efficient PAH reduction strategies prior to grilling.