Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(3):315-23. doi: 10.1080/19440049.2015.1010607. Epub 2015 Feb 16.


The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.

Keywords: beer; charcoal-grilled pork; cooked meat carcinogens; heterocyclic aromatic amines; marinades; mitigation.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amines / analysis*
  • Animals
  • Beer / analysis*
  • Carcinogens / analysis*
  • Charcoal
  • Chromatography, High Pressure Liquid
  • Cooking / methods
  • Heterocyclic Compounds / analysis*
  • Hot Temperature
  • Red Meat / analysis*
  • Swine


  • Amines
  • Carcinogens
  • Heterocyclic Compounds
  • Charcoal