Studies have shown that exposure to particulate matter (PM) emitted while cooking is related to adverse human health effects. The level of PM emissions during cooking varies with several factors. ...This study reviewed controlled studies available in the cooking PM emissions literature, and found that cooking method, type and quality of the energy (heating) source, burner size, cooking pan, cooking oil, food, additives, source surface area, cooking temperature, ventilation and position of the cooking pan on the stove are influential factors affecting cooking PM emission rates and resulting concentrations. Opportunities to reduce indoor PM concentrations during cooking are proposed. Minor changes in cooking habits and manner might result in a substantial reduction in the cook's exposure to the cooking PM. Finally, the need for additional studies is discussed.
•Smoke temperature of the oil is well correlated with PM emission rates.•Cooking on gas burners produce higher PM compared to electric stoves.•Changing in cooking manner may reduce the cooking PM emissions.•Exposed surface area of the oil and oil temperature impact the PM emission.•Addition of salt to the oil prior heating may reduce the PM emission.
Summary
The colour, textural profile and heterocyclic aromatic amines content of lamb patties cooked by charcoal grilling, infrared grilling and superheated steam roasting were investigated. The ...results of colour showed that lightness and yellowness values were highest in the superheated steam and lowest in charcoal grilled patties. The texture characteristics observed in the superheated steam, and infrared patties were much better. Water loss was highest in charcoal grilled meat. Charcoal grilling produced a significantly (P < 0.05) much higher amount of total HAAs, ranging from 171.26 ng g−1 to 555.29 ng g−1 (polar) and from 200.77 ng g−1 to 426.07 ng g−1 (non‐polar) HAAs, than infrared (39.21 ng g−1 −181.37 ng g−1) and (52.84 ng g−1 −148.59 ng g−1) and superheated steam roasting (from 8.67 ng g−1 to 30.66 ng g−1 and from 23.61 ng g−1 to 89.66 ng g−1) for both types of HAAs in lamb patties. Colour, texture and HAAs were significantly influenced by time and by the temperature used for each cooking method.
Graphical depicts the design of this study and showed that cooked patties with superheated steam and infrared had significantly low content of HAAs than charcoal grilling and also colour and texture were much better than charcoal grilled patties.
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous ...vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
•The best cooking method (CM) for veal is sous vide followed by grilling.•Steaming seriously increases lipid oxidation and decreases vitamin E content in veal.•Heat treatments increase lightness and yellowness while decreasing redness of veal.•CM significantly reduces the water and increase protein and fat content of the veal.•The quality of veal can be substantially modified by the cooking method.
Numerous studies have been conducted to assess air pollution and human health risks arising from exposure to outdoor cooking, but limited standards have been implemented around the world to assure ...fuel quality. While charcoal briquettes and lumps are a popular fuel choice for grilling, almost no data specifying their properties are available to consumers. Because the properties of fuels affect the flue gases, it is critical to understand how the quality of grilling briquettes and lumps translates not only into the quality of the grilled food, but, even more importantly, how their emissions impact human safety and the environment.
The main purpose of this study is to investigate the impacts of the quality of charcoal briquettes and lumps on potentially harmful emissions during grilling. To analyze their quality, we used reflected light microscopy to identify a range of contaminants, including biomass, mineral matter, coal, coke, metal, rust, plastics, glues, and synthetic resins, in 74 commercially available products made in Poland, the United States of America, Ukraine, Germany, Belarus, the Czech Republic, and the Republic of South Africa. Our data show that majority of the products analyzed do not meet the existing quality standard EN 1860-2:2005 (E) of less than 1% contaminants, some of these products contain up to 26.6% of impurities.
The amount of contaminants correlates with particulate matter, as well as CO and CO2. The contribution of biomass is especially significant because it can be used to predict harmful particulate matter emissions during grilling. The relationship between the composition of charcoal briquettes and lump charcoal and their emissions is particularly strong during the first 15 to 20 min after ignition (when emissions are the highest), therefore, this initial stage is especially unsafe to consumers, and staying away from the grill during this time is recommended.
Display omitted
•Reflected light microscopy can be valuable tool to study impurities in pellet fuels.•Some lump charcoal and charcoal briquettes contain a wide range of impurities.•Detected contaminants were biomass, coal, coke, metals, sand, plastic, and glass.•Contamination often exceeded 1% by volume that has been established in standards.•There are relationships between impurities and the emissions during grilling.
The present study compared the effect of grilling (150 °C until 72 °C core temperature) and sous-vide (SV) cooking (75 °C for 35 min in a water bath under vacuum) on lamb patties immediately after ...cooking and after 4 h display at 65 °C. Both methods produced patties with similar (P > 0.05) weight loss, and moisture and fat contents. SV-cooking prevented (P < 0.05) the formation of thiobarbituric acid reactive substances (TBARS) and oxysterols compared to grilled patties, which showed a larger proportion of highly peroxidisable polyunsaturated fatty acids. Heated display induced dehydration, surface darkening and a reduction in the hexanal/3-methylbutanal ratio, suggesting the progression of Maillard reactions. Moreover, TBARS and some lipid oxidation-derived volatiles increased (P < 0.001), while cooked-meat aroma compounds were reduced (P < 0.001). SV-cooking inhibited (P < 0.05) the formation of malondialdehyde, and 7α- and 7β-hydroxycholesterol, and lowered the cholesterol oxidation ratio during heated display. Overall, SV-cooking may be considered a healthier way of cooking when lamb meat is to be kept warm for considerable periods before consumption.
The manuscript presents an innovative and holistic approach to quantifying PAHs and BTEX emissions from the grilling process and indicates a novel driven–toxicity-based solution to recognize health ...effects related to BBQ emissions. The exposure scenario includes the type of grilling device, food type, and individual attitudes, but also a keen understanding of the broad health implications related to the gaseous/particulate PAHs emission, or age-related effects. The calculated incremental lifetime cancer risk (ILCR) associated with the exposure to PAH congeners and BTEX indicates an unacceptable level in the case of charcoal and briquette grilling with the highest values for professional cooks. The sum of 15 PAH concentrations in grilled foods was highest for meat grilling over charcoal briquettes – 382,020.39 ng/m3 and lowest for meat grilling on a gas grill – 1442.16 ng/m3. The emissions of BTEX from lump charcoal grilling were 130 times higher compared to the gaseous grill. In all considered scenarios lump-charcoal and charcoal briquettes grilling derive the ILCR above the 10−4, indicating negative effects of traditional grills on human health. The paper completes knowledge of wide-ranging health implications associated with BBQs, a topic that is almost completely unaddressed among the scientific community and policymakers.
Display omitted
•PAHs concentrations ratio for Gph/Pph varied from 0.49 to even 40.97.•Refining the methods of assessing PAH exposure from grilling processes is needed.•Including personal attitude toward BBQ into health risk scenario research is reasonable.•Briquette vs. gas emission products brought 3 orders of magnitude higher risk.•Full burning protects BBQ consumers against inhalation exposure.
Due to animal meat's carcinogenic concern, plant-based consumption is increasing. However, the existence of cooking-derived carcinogens in plant-based meat was unknown. This study compared ...Heterocyclic Aromatic Amines (HAAs) and Polycyclic Aromatic Hydrocarbons (PAHs) levels in grilled plant-based patties with those of beef patties. HAAs and PAHs levels were measured by using LC-MS/MS and GC-HRMS, respectively. At equal percent of added oil, the total PAHs (BaA, chrysene, BbF, and BaP) levels in Riceberry rice, brown rice, and yellow corn-based patties were higher than those of beef (p < 0.05). In contrast, the total PAHs in soy and white corn were not significantly different from those of beef. At equal shape and size of patties, HAAs (PhIP and MeIQx) levels in all plant-based patties were lower than those of beef (p < 0.0001), with the lowest in yellow and white corns. Nevertheless, the level of PhIP in soy is still high close to that of beef. The findings suggest that HAAs but not PAHs in grilled plant (soy, rice, corn)-based patties are lower than those of beef patties. Preventive measures to reduce PAHs and HAAs may be required when cooking rice and soy products. Corn could be a low-carcinogenic plant-based ingredient, deserving further exploration.
•The first study of cooking-derived carcinogens in grilled plant-based patties.•Lower HAAs but higher PAHs are found in plant-based patties than in beef patties.•PAHs in grilled plant-based patties are within safe limits of European Standards.•Corn could be a low-carcinogenic plant-based ingredient.•When cooking, PAHs in rice- and HAAs in soy-based patties should be controlled.
In stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas ...and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested. But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. What they find is not one story, but many. They visit legendary joints that don’t live up to their reputations—and discover unknown places that deserve more attention. They tell us why the corporatizing of agriculture is making it difficult for pitmasters to afford hickory wood or find whole hogs that fit on a pit. Walsh and Lovett also remind us of myriad ways that race weaves in and out of the barbecue story, from African American cooking techniques and recipes to the tastes of migrant farmworkers who ate their barbecue in meat markets, gas stations, and convenience stores because they weren’t welcome in restaurants. The authors also expose the ways that barbecue competitions and TV shows are undermining traditional barbecue culture. And they predict that the revival of the community barbecue tradition may well be its salvation.
