Spice rubs pack flavour punch and may reduce carcinogens
If you needed more encouragement to treat your meat to spice rubs and marinades, a new study has found that they not only enhance flavour, they also make grilled meats more healthful.
J. Scott Smith of Kansas State University looked at the effect of black pepper in particular, and found that the spice almost entirely eradicates heterocyclic amines (HCAs), in grilled meats. HCAs are carcinogenic compounds formed when flesh (including beef, fish, pork and poultry) is cooked over high temperatures — such as grilling over aflame or pan-frying. According to the National Cancer Institute, HCAs have been found to “cause changes in DNA that may increase the risk of cancer.”
Smith found that in blending black pepper with other aromatics and spices — such as garlic and oregano — he could achieve an appetizing cut of meat while impeding the formation of HCAs.
“Blending pepper with antioxidant-rich spices works so well in ground beef patties and on steaks that the spice formulation eliminates nearly 100 per cent of HCAs,” Smith said in a report.
“In these cases, the spices are added at a level that is quite practical, so the result is flavourful and healthy.” Through his years of research, Smith also found that the use of marinades and herbs blocks HCAs while enhancing flavour.
He found notable success with many herbs in the mint (Lamiaceae) family: basil, marjoram and thyme. As well as the myrtle (Myrtaceae) family: allspice and cloves.
In applying marinades to meat, Smith emphasizes that a longer soak doesn’t mean fewer HCAs.
“Marinating too long has the opposite effect because it can cause the antioxidants in the sauce to decompose,” Smith told ScienceDaily.