FOODinteract Research Team (I3A-LAQV)

I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) FOODinteract Research Team (I3A-LAQV)

The Benefits of Cooking Meat with Herbs

Cooking meat oxidizes nutrients contributing to the formation of deleterious compounds such as malondialdehyde and 4-hydroxy-2-nonenal. Moreover, the increase of poultry meat production and supply is leading to the occurrence of chemical hazards such as antibiotics, used to fight infections in animals, as well as mycotoxins that can enter the food chain via fungal infection of crops and consequent carry-over to humans. Adding herbs before cooking diminishes the formation of hazardous substances preserving the nutritional value of meat as well as efficiently reduces the final intake of mycotoxins and antibiotics after ingestion.

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Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion. Food and Chemical Toxicology. 2020. 141:111401

https://doi.org/10.1016/j.fct.2020.111401

Stability of antibacterial and cocciodiostat drugs on chicken meat burgers upon cooking and in vitro digestion. Food Chemistry. 2020. 316:126367.

https://doi.org/10.1016/j.foodchem.2020.126367

Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle. Food Chemistry. 2019. 276:274-84.

https://doi.org/10.1016/j.foodchem.2018.10.021