How Carbs Can Make Burgers Safer
By Janet Raloff, 15:51 PM April 15, 2008
Here's a new take on the meat-and-potatoes theme. Swedish scientists are adding the potato—or at least its starch—to ground meat prior to cooking. The combo doesn't taste any different from an ordinary burger, say the researchers, but the potato additive dramatically limits the amount of carcinogens that forms while the meat cooks.
Most food-safety concerns associated with hamburger have focused on raw or undercooked beef as a vehicle for potentially lethal germs (SN: 10/20/01, p. 246). Howev...
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