Different Marinades and Types of Grills and Their Impact on Grilled Pork Neck Loins Contamination with Polycyclic Aromatic Hydrocarbons

Meat processing methods affect its quality and, most importantly, its safety. As a kind of green processing technology, the effects of various marinades, including universal, pork, and honey mustard, and the most popular grilling tools on PAH contamination in pork neck loins, the most frequently grilled pork meat, were investigated. PAH analysis was performed using the QuEChERS–HPLC–FLD/DAD method and confirmed by 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 contamination. Some of these samples, according to the requirements of Commission Regulation (EU) No. 915/2023, should not be consumed by humans due to the high content of B[a]P (5.26 – 6.51 µg/kg). Studies have also shown that universal and pork marinade can reduce PAH contamination, whereas honey mustard marinade increases their accumulation in grilled products. Carefully choosing grilling equipment, such as using electric grills instead of charcoal or using aluminum trays when grilling with charcoal and marinating meat before cooking, is essential for consumers and food producers. These practices can significantly reduce the harmful health effects of PAHs, making them vital steps toward safer food preparation.