ArticleNPJ science of food2025
Polycyclic aromatic hydrocarbon mitigation in beef and camel steaks using plant juice and waste marinades.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
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