最近研究人员发现,吃烹调很嫩的肉,可增进人的身体健康,而经常吃熟透的肉,有高度的致癌危险性。 据观察。牛肉的熟透程度不同,其中所含的化学物质——杂环胺(HCA)也不同。杂环胺有致癌特性,可以诱发胃癌等癌症。杂环胺在熟透肉或烹调得焦黄的肉部分中形成,与肉烹调得老嫩程度有关。烧烤法产生的杂环胺很少,而煎炸法则产生得较多。特别是在把肉煎黄和长时间烹调时更是如此。实验表明,肉类煎炸得越老,以及煎炸时间越长,产生的杂环胺越多。当将肉放在火焰架上烧烤或者在烤架上炙烤的方法烹调时,这种 Recently, researchers found that eating very tender meat can improve people’s health, and eating cooked meat often has a high carcinogenic risk. It is observed. Different degrees of beef ripening, which contains chemicals - heterocyclic amines (HCA) is also different. Heterocyclic amines have carcinogenic properties, can cause cancer such as stomach cancer. Heterocyclic amines in the cooked meat or cooked in the yellow part of the meat formed, and the degree of tenderness in the meat cooked. There are very few heterocyclic amines produced by barbecuing and the frying laws are much more produced. This is especially true when the meat is fried in yellow and cooked for a long time. Experiments show that the older the meat is fried, and the longer the frying time, the more heterocyclic amines produced. When cooking meat on a flame rack or on a grill