Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Ion-Marius VASIU, Aurelia COROIAN, Camelia Maria RĂDUCU, Ioana Roxana ȘOIMUȘAN, Simona OROS, Adina SABOU
Heterocyclic aromatic amines (HAAs) are potential carcinogens that are formed during thermal processing, particularly when meat is exposed to elevated temperatures such as grilling or roasting. The importance of ingredients and marinades, rich in antioxidants properties (like tea, bay leaf, star anise, red chili, oregano), for inhibit the formation of these harmful compounds.Reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled meats. The aim of this study was to determine the inhibitory effects of natural and synthetic antioxidants, seeds, spices, fruit, and plant extracts on HAA formation in roast beef meat.
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