Critical factors associated with Maillard Reaction Products in different meats: an integrative review

Abstract

The global consumption of meat such as chicken, pork, or fish is still more representative than beef. The thermal processing applied to these meats contributes to Maillard reaction and its products (MRP), which, despite their sensorial importance, are implicated in toxic effects on human health. This study aimed to review data on preparation conditions and the main factors that influence the formation of MRP in different meat products. High MRP levels were found in meat prepared by frying for acrylamide (AA), carboxyethyllysine (CEL), carboxymethyllysine (CML), hydroxymethylfurfural (HMF), and furans; sterilized/UHT for CEL and CML; in baked products for HMF. Regarding the type of meat, the highest levels of CML, CEL, and HMF were from fish, and the highest level of AA was from pork. Longer and higher temperatures, such as frying, grilling, and roasting, were associated with higher MRP levels. Sorbitol as a cryoprotectant, breading techniques with antioxidants such as plant extracts (grape), and mixed flours with the addition of chitosan, gum arabic, quinoa, or chia contributed to MRP mitigation. Fish, grilled, and roasted products had high levels of MRP despite being recommended in healthy diets. Critical factors in cooking meat and its products should be included in dietary guidelines and defined as good practice criteria in food production systems.