Research on HCAs has made some people afraid to cook meat on a barbecue grill. On a grill, the meat heats over coals or a gas or open fire. But studies have found that adding spices to meat before cooking at high temperatures may reduce harmful chemicals. This can be done by preparing a marinade and placing it on the meat before cooking. Marinades usually contain spices and herbs added to vinegar, wine or oil. This liquid mixture also softens the meat.
FAITH LAPIDUS: Researchers from Kansas State University experimented with marinades and meat in a study published in two thousand eight. The researchers placed some steaks in already prepared marinades.
The meat then was heated for five minutes on each side at a temperature of more than two hundred degrees Celsius. The researchers also cooked steaks marinated without spices, and steaks that were not marinated. They were prepared at the same temperature as meat with the marinade mixes.
The researchers compared levels of the HCAs in all the steaks. They found that the HCAs in the meat marinated in spices had decreased up to eighty- eight percent.
BOB DOUGHTY: Other unwanted substances, called PAHs, can be found in some meat cooked at high temperatures. The United States Centers for Disease Control and Prevention says these chemicals probably cause cancer. PAHs form when animal fat drops onto hot coals. The fat makes flames from the coals rise, leaving the PAHs on the meat.
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