The Longmont, Colorado-based National Honey Board (NHB) has partnered with Michigan State University, Department of Food Science and Human Nutrition, to complete a study exploring the influence of unifloral honeys on heterocyclic amine formation and overall mutagenicity in fried ground beef patties.
Go deeper with GlobalData
Discover B2B Marketing That Performs
Combine business intelligence and editorial excellence to reach engaged professionals across 36 leading media platforms.
Han-Seung Shin, PhD, explained that data from the investigation suggests that the addition of honey to ground beef may be an alternative approach to reducing heterocyclic aromatic amines (HAAs) in cooked meat, while the addition of sucrose did not seem to have a significant effect.
“This study indicates that the full story on the protective properties of honey has yet to be written,” said Marcia Cardetti, NHB’s director of scientific affairs. “We are excited by this research and the implications this line of scientific pursuit may bring to bear in the future.”
