Polycyclic Aromatic Hydrocarbon Mitigation and Potential Physicochemical Consequences of Plant-Based Wrappings in Grilled Beef and Camel Steak

Further research is necessary to establish a cost-effective mitigation strategy for carcinogenic and mutagenic polycyclic aromatic hydrocarbons (PAHs) generated during grilling. This study aims to evaluate the impact of naturally occurring plant-based wrappings, specifically Phoenix dactylifera fronds (PDF) and Leptadenia pyrotechnica (LP), on the generation of polycyclic aromatic hydrocarbons (PAHs) in beef (BSMTS) and camel (CSMTS) Musculus semimembranosus and semitendinosus steaks. The influence of meat species and physicochemical variables on PAH generation was also examined. The physicochemical properties of BSMTS and CSMTS, including water-holding capacity and purge loss, did not exhibit significant differences. Furthermore, grilled BSMTS and CSMTS exhibited no significant variation in cooking loss. Only one distinction in pHU was seen, with camel exhibiting a higher pH than beef (P < 0.05). Moreover, PDF or LP wrappings diminished cooking loss in BSMTS and CSMTS compared to the control group (P > 0.05). Statistically, control camel meat exhibited more Warner-Bratzler shear force (WBSF) compared to beef. In comparison to the control, the application of LP or PDF to CSMTS and BSMTS significantly diminished WBSF (P < 0.05). The amounts of PAH4 and benzo[a]pyrene (B[a]P) were greater in camel SMTS than in BSMTS (P < 0.05). The significance of grilling times as a PAH mitigation strategy was confirmed by the fact that all groups had violative levels of PAH indices. BSMTS and CSMTS wrapped with LP had the lowest amounts of benzo[a]pyrene (B[a]P) and PAH4. Ultimately, plant-wrapping reduced PAHs relative to control, although its effectiveness in preventing violation is time-dependent.