Effect of Advanced Cooking Methods on Formation of Toxic Compounds in Meat

Authors : Müge Uyarcan, Sude Cansın Güngör, Semra Kayaardı

Pages : 72-79

Doi:10.24323/akademik-gida.1697277

View : 99 | Download : 170

Publication Date : 2025-05-11

Article Type : Review Paper

Abstract :Meat is an essential component of human nutrition and is prepared using various cooking techniques to ensure its microbiological safety and enhance its sensory qualities. However, conventional cooking methods like grilling, deep-frying, and pan-searing often involve extended heat exposure, which can result in the production of harmful toxic compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and acrylamide that may pose health risks. Moreover, the high temperatures and prolonged cooking times, typical of these conventional methods, can cause a reduction in the nutritional content of meat. In recent years, research has focused on innovative methods that can minimize the formation of toxic substances in meat while preserving its nutritional value and offering safer cooking alternatives. Among these advanced cooking technologies, microwave heating, ohmic heating, sous-vide cooking, and air-frying have attracted increasing interest. Compared to conventional methods, these techniques present important benefits, including improved product quality and efficiency, faster processing times, energy savings, and lower production costs. This review discusses advanced cooking technologies and their principles, highlighting their influence on the formation of toxic compounds in meat in comparison with conventional cooking practices.
Keywords : Et, Pişirme yöntemleri, Kalite, İleri teknikler

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