Marinate Like a Man: Scientists Recommend Soaking Meat in Beer to Minimize Carcinogens
A study found that a four-hour soak reduces the production of polycyclic aromatic hydrocarbons in grilled meat.
Originally published by First We Feast
A group of European scientist recently published a study on carcinogens in grilled meat, and found that marinating pork loin in beer before cooking it resulted in a lower production of polycyclic aromatic hydrocarbons (PAHs), which have shown to cause cancer.
The Pacific Standard reports:
In their experiment, the researchers bought a bunch of pork loin steaks from a grocery store in Porto, Portugal, leaving some unmarinated as a control group and subjecting the others to four-hour baths in three different beers, a pilsner, a non-alcoholic pilsner, and a black beer. Then they analyzed the PAHs levels after cooking on a charcoal grill.
The good news? Beer actually has a noticeable effect on the amount of carcinogens produced.
Black beer came out on top, reducing the net weight of PAHs by 53%. Non-alcoholic pilsner came in second, with a 25% reduction, and regular pilsner was in last place with a 13% reduction.
Go forth and buy a Guinness and pour it all over your pork chop. Science made you do it.
[via Pacific Standard Magazine]
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