Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?
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 co...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/445 |
| _version_ | 1827354726257131520 |
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| author | Marco Iammarino Rosaria Marino Valeria Nardelli Mariateresa Ingegno Marzia Albenzio |
| author_facet | Marco Iammarino Rosaria Marino Valeria Nardelli Mariateresa Ingegno Marzia Albenzio |
| author_sort | Marco Iammarino |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T03:56:51Z |
| format | Article |
| id | doaj.art-934f930a8ae94c309203d96f7b5cda89 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:56:51Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-934f930a8ae94c309203d96f7b5cda892024-02-09T15:12:13ZengMDPI AGFoods2304-81582024-01-0113344510.3390/foods13030445Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?Marco Iammarino0Rosaria Marino1Valeria Nardelli2Mariateresa Ingegno3Marzia Albenzio4Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, ItalyDepartment of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, ItalyDepartment of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, ItalyThe 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.https://www.mdpi.com/2304-8158/13/3/445acrylamideheated red meatheterocyclic aromatic aminesnitrosaminesnutritional valuepolycyclic aromatic hydrocarbons |
| spellingShingle | Marco Iammarino Rosaria Marino Valeria Nardelli Mariateresa Ingegno Marzia Albenzio Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit? Foods acrylamide heated red meat heterocyclic aromatic amines nitrosamines nutritional value polycyclic aromatic hydrocarbons |
| title | Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit? |
| title_full | Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit? |
| title_fullStr | Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit? |
| title_full_unstemmed | Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit? |
| title_short | Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit? |
| title_sort | red meat heating processes toxic compounds production and nutritional parameters changes what about risk benefit |
| topic | acrylamide heated red meat heterocyclic aromatic amines nitrosamines nutritional value polycyclic aromatic hydrocarbons |
| url | https://www.mdpi.com/2304-8158/13/3/445 |
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