date:Jun 30, 2015
Societys Journal of Agriculture and Food Chemistry, found beer marinades reduced the amount of polycyclic aromatic hydrocarbons (PAHs) that form on meat when cooked at very high temperatures by anywhere from 13-50%depending upon the meat and the type of beer used.
Flavor innovation in marinades came down on the hot-and-spicy side. McCormick Companys new Lawrys with Zatarins Cajun 30-Minute Marinade turns the heat up on chicken, pork or shrimp. Watsonville, Calif.-based AA Organic Farms promi