Formation of Polycyclic Aromatic Hydrocarbons on Grilled Pork Neck Loins as Affected by Different Marinades and Grill Types

Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork meat, were investigated, including universal, pork, and honey mustard, as well as the most popular grilling tools. It is important to note that no such data have been published so far. Our previous study focused on poultry meat, another commonly grilled meat. PAH analysis was conducted using the QuEChERS–HPLC–FLD/DAD method and confirmed by the GC/MS method. Weight loss and changes in individual color parameters after grilling were also analyzed. Grilling on a charcoal grill without an aluminum tray caused statistically the greatest PAH contents. Some of these samples, according to Commission Regulation (EU) No. 915/2023 restrictions, should not be consumed by humans due to the high content of B[a]P (5.26–6.51 µg/kg). The lowest contamination levels overall were determined for the ceramic contact grill. Studies have also shown that the universal and pork marinades can reduce PAH contamination by about 24–29% for 4 heavy PAHs and by 31–32% for 15 PAHs, whereas the honey mustard marinade increases their accumulation in grilled products by 13% for 4 PAHs and 12% for 15 PAHs. Carefully choosing the grilling equipment, such as using electric grills instead of charcoal or using aluminum trays when grilling with charcoal and marinating the meat before grilling, is essential for food producers and consumers. These practices can significantly reduce the harmful health effects of PAHs, making them vital steps toward safer food preparation.