Green tea can improve the condition of salted beef

According to a study from Porto: the level of potential carcinogens in beef that can be found in products containing green tea A study from the University of Portugal showed that green tea based product marinades reduced heterocyclic amine levels by 75% Heterocyclic amines, which are formed in fried or grilled fish and meat, can increase the carcinogenic rate of human body According to a recent report from Mintel, American pickles offer manufacturers a great opportunity: for consumers, they will pay more attention to healthy food At the same time, convenient and healthy pickles will be popular in the market In addition, in view of consumers' interest in new flavors and national products, innovative tastes will expand the product category In the Journal of food chemistry, the researchers pointed out that because catechins are natural products appearing in green tea, people all over the world are drinking them, and they will not pose any threat to human diseases In the future, beef practices will use this process, especially for children and patients who are not allowed to dip into alcohol when taking drugs, or the characteristics of food allergies and religious customs Special crowd The researchers, led by Isabel ferriera, pickled 10 beef samples, then immersed them in green tea solution at 5 ℃ for 0, 1, 2, 4 or 6 hours before frying them The data showed that all meat samples were pickled in red wine or beef contained low levels of heterocyclic amines compared with the control group In fact, after six hours of pickling, carcinogens such as 2-amino-1-methyl-6-phenylimidazole [4,5-b] pyridine were reduced to 75% for taste testing Ferriera and his partners recruited 27 people for taste testing to have them eat fried steak (Reference) or green tea pickled steak The pickling process is limited to two hours, as long-term pickling is reported to have harmful effects on odor, color and overall quality There was no significant difference in smell, color and overall quality between the green tea group and the control group, as well as the unsalted steak Similar studies conducted by the same researchers reported that salted beef reduced the level of heterocyclic amines to 88%.