Do you marinate the meat before grilling?

@msedge (4012)
United States
August 24, 2008 2:37pm CST
Marinades help keep grilled meat safe.I would like to share this article to everybody about this matter.You can have your steak and eat it, too, without producing harmful cancer-causing compounds, new research shows. As a matter of fact, marinating meat in antioxidant-rich spice blends can reduce the risk of these heterocyclic amines (HCAs) forming by more than 80 percent. "If you are concerned about carcinogens, marinating a product, and this would be any kind of muscle food product, is a good way to dramatically reduce the formation of HCAs," said study author J. Scott Smith, a professor of food science at Kansas State University. His research was published in the current issue of the Journal of Food Science. "The marinades would have to be rich in spices," Smith added. And although the researchers didn't specifically check this, Smith suspects that the antioxidants found in red wine and in many fruits and vegetables might also do the trick. HCAs are "suspected" human carcinogens produced in muscle foods that have been cooked at high temperatures. HCAs are created when heat acts on amino acids and creatinine in animal muscle. Barbecuing produces the most HCAs, followed by pan-frying and broiling. Baking, poaching, stir-frying and stewing produce the least HCAs. The researchers tested three different commercial marinade blends (Caribbean, Southwest and herb), purchased from a local grocery store, on fresh eye of round beef steaks. The steaks (about 3.3 ounces each and one-fifth of an inch thick) were marinated for one hour (turning several times) in one of the blends, then cooked in a skillet at 400 degrees Fahrenheit for five minutes on each side. Steaks marinated in the Caribbean blend had an 88 percent decrease in HCA levels. The herb blend reduced HCAs by 72 percent, while the Southwest blend reduced levels by 57 percent. All the marinade blends contained two or more spices from the mint family, which are rich in the antioxidants rosmarinic acid, carnosol and carnosic acid. The marinades contained maltodextrin and/or modified starch ingredients or salt that could have played a role in reducing HCA production due to water retention, the authors stated. "We ate the beefsteaks, and they were edible," said Smith, who added that round steak was not his usual choice of steak. "I use these marinades at home." The steaks were cooked on an electric skillet, but the results could probably be extrapolated to outside grilling as well. "Actually, a grill runs at higher temp, so the effect probably would be more dramatic," Smith said.
1 person likes this
3 responses
@kellys3ps (3726)
• United States
24 Aug 08
We almost always marinate the meat before cooking for both flavor and tenderness.
@msedge (4012)
• United States
1 Sep 08
It makes a good tasting meat .
@ersmommy1 (12596)
• United States
24 Aug 08
We have marinated our meat before grilling. We usually use an Italian Dressing mix. It comes out very well. Haven't been so worried about carcinogens. Meat eating is a once in a while event around here.
@msedge (4012)
• United States
1 Sep 08
Thats good.You are eating healthy.We don't eat meat much also.Just once in awhile.
@jheLaichie (4439)
• Philippines
3 May 09
what a nice post you got there... anyway, yes i always marinade my meat... and kind of it... and i love it that way., coz it adds up a nice taste and wonderful aroma... when its time for us to eat you could really taste and savor the richness of the meat and a great meal...