Assessing health risks posed by hazardous compounds generated through meat processing

The techniques are all centuries old and all the quoted chemicals have proven safe in the dosages experienced.  So go away already.

There is still ample room for research in this field.  Just because we have a full traditional pallette does not mean we have it all.  I particularly note, until recently, the failure to exploit fermentation particularly in meats.  I see a huge commercial opportunity to convert meat waste generally into a high end commercial product matching the best steaks

We need to stop trying for shortcuts and grab for premium product.

Assessing health risks posed by hazardous compounds generated through meat processing

Friday, April 02, 2021 by: Evangelyn Rodriguez

Tags: badfood, badhealth, biogenic amines, clean food watch, food processing, food safety, food science, heterocyclic aromatic amines, lipid peroxidation, Maillard reaction products, meat processing, N-nitrosamines, nitrites, polycyclic aromatic hydrocarbons, processed meat, red meat, research, toxic chemicals

https://www.naturalnews.com/2021-04-02-assessing-health-risks-of-meat-processing.html

(Natural News) In this study, Spanish researchers reviewed the generation of substances that could harm the health in different types of meat products during processing. Their report was published in the journal Food Science and Human Wellness.

Various types of meat processing results in the generation of substances of safety concern in meats.

These harmful compounds include:

N-nitrosamines, which can be generated under certain conditions when nitrite is used as a preservative

Polycyclic aromatic hydrocarbons, which are generated as a consequence of smoking processes

Heterocyclic aromatic amines, which are generated under certain cooking conditions

Compounds released from the oxidation of lipids and proteins

Maillard reaction products like acrylamide and carboxymethyl lysine

Biogenic amines that can accumulate in fermented meats

Knowledge of these substances and their generation routes is important to health authorities and the meat industry because it facilitates the assessment of the safety of meat products.

With this knowledge, the researchers believe that it would be possible to assess and design alternatives that could reduce or even eliminate the presence of substances of concern in meat products, thus eliminating any risk to consumer safety. Some of the strategies they envision are focused on the control of precursor substances and generation routes, as well as the modification of meat formulations and processing conditions.

Journal Reference:

Flores M, Mora L, Reig M, Toldrá F. RISK ASSESSMENT OF CHEMICAL SUBSTANCES OF SAFETY CONCERN GENERATED IN PROCESSED MEATS. Food Science and Human Wellness. September 2019;8(3):244–251. DOI: 10.1016/j.fshw.2019.07.003