Fabulously fun, but serious thought has gone into this…
From The Science Creative Quarterly at the Univ. of British Columbia.
By Andrew Thaler
About the post author “Andrew Thaler is a graduate student studying deep-sea biology. When not in the lab, he spends his time out on the water, usually swearing at his boat while simultaneously sacrificing some important tool to Poseidon in a desperate attempt make the motor start. He is also a recreational beer brewer, and these two hobbies have melded together to create this handy guide for when emergency rations run out. He writes at southernfriedscience.com.”
Thanks OSU COAS
Well – maybe ?
Dateline 24th October 2008: Researchers Armindo Melo, Olga Viegas, Catarina Petisca, Olivia Pinho, and Isabel Ferreira from Portugal show that beer marinade is more effective at reducing heterocyclic aromatic amines (HAs) in pan-fried beef. HAs, according to Armindo Melo and colleagues, have been identified by the International Agency for Research on Cancer (IARC) as potential carcinogens and IARC has recommended reducing human exposure.
According to the researchers “Marinating with beer or with red wine resulted in decreased levels of HAs” and based on a multivariate statistical analysis of the results beer was more effective at reducing specific HAs. But the kicker was that beer won on sensory side. Unmarinated and marinated beef samples were tested and the beer marinade was better at retaining the expected quality of the pan-fried steaks.
Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
Armindo Melo, Olga Viegas, Catarina Petisca, Olivia Pinho, and Isabel M. P. L. V. O. Ferreira
J. Agric. Food Chem., 2008, 56 (22), 10625-10632• DOI: 10.1021/jf801837s • Publication Date (Web): 24 October 2008. Link to the abstract here
“Reprinted with permission from “Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef .” Melo et al J. Agric. Food Chem., 2008, 56 (22), 10625-10632. Copyright 2008 American Chemical Society.”