Marinating meat before cooking can significantly reduce the formation of HCAs and PAHs. The acids in marinades, such as vinegar or lemon juice, along with various herbs and spices, can act as antioxidants. These antioxidants help to neutralize free radicals and prevent the formation of harmful compounds during the cooking process. Studies have shown that marinating meat for even a short period can reduce the levels of HCAs by up to 90%.
