Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

Abstract

The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk–benefit scenario for each type of heating process and red meat.

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study

“…However, the PAHs generated during the cooking process of meat are the main carcinogen contents. It has been reported that the PAHs are higher than HAAs in oven-cooked beef [ 50 , 51 ]. And acrylamide is primarily produced in starch-rich foods [ 52 ].…”

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

“…Moreover, high-temperature heat treatment may result in the formation of substances that are harmful or potentially harmful to humans [24,25]. At the same time, it is indicated that the heat treatment of meat in relatively mild conditions (temperature below 100 • C) allows obtaining products with minimal contamination with harmful compounds while maintaining nutritional value [26]. Therefore, there is an increasing interest of researchers in analysing the impact of low-temperature heat treatment methods on the quality of meat products.…”