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Marinades Help Keep Grilled Meat Safe
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Page: << Prev | 1 | 2 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.
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More information
Consumer Reports has more on grilling basics.
Safe Grilling
In addition to marinating meats, there are other ways to reduce HCA risk. James Felton, associate director of the University of California, Davis, Cancer Center, has these suggestions:
- Cook your meat in the microwave for a minute or so before grilling. This gets the HCAs out of the meat and into the juice, which you should throw out. "Then you can cook it really well done and have no HCAs," Felton said. Precooking a hamburger for a few minutes in the microwave reduces HCAs by up to 95 percent.
- Reduce the overall temperature by flipping the meat multiple times each minute.
- Don't cook meat to "well done." Use a meat thermometer and cook poultry to an internal temperature of 165 to 180 degrees F, ground beef, pork and lamb to 160 to 170 degrees F, and beef steaks and roasts to 145 to 160 degrees F.
- Grill vegetables. "Vegetarian cooking on the grill isn't going to give you any of these things," Felton said.
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Copyright © 2008 ScoutNews, LLC. All rights reserved.
Last updated 8/22/2008
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SOURCES: J. Scott Smith, Ph.D., professor, food chemistry, Kansas State University, Manhattan, Kan.; James Felton, Ph.D., associate director, University of California, Davis, Cancer Center; Journal of Food Science
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