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<p>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-<i>longissimus lumborum</i> steaks (<i>BLLS</i> vs. <i>CLLS</i>). Eight <i>BLLS</i> or <i>CLLS</i> batches were marinated in milk alone (control) or milk plus either 10% beetroot juice (<i>BTJM</i>), 1% dragon fruit peel extract (<i>DFPEM</i>), or 10% pomegranate-peel powder (<i>PGPPM</i>). Wrapping <i>BLLS</i> and <i>CLLS</i> 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 <i>CLLS</i> compared to <i>BLLS</i> (<i>P</i> &lt; 0.05). Long-term marination greatly reduced PAH12, benzo[a]pyrene, and PAH4 levels compared to short-term (<i>P</i> &lt; 0.05). Waste-based marinades and <i>CLLS</i> were related to greater PAH levels than other marinades and <i>BLLS</i>, respectively (<i>P</i> &lt; 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.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月18日

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  • Doaa Nowar,
  • Shimaa Edris,
  • Islam Sabeq

摘要

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.