# 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.

## Key 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.