According to a research study published in Food Chemistry, marinating beef in green tea could reduce the levels of potentially cancer-promoting compounds,
For the study, researchers steeped one gram of green tea in 125 ml of boiling tap water for 10 minutes to create a catechin-rich marinade. Beef samples were marinated and pan-fired at 180–200°C for 4 min each side. Compared with the non-marinated meat samples, the beef marinated that was marinated in green tea for six hours showed up to a 75% reduction in levels of heterocyclic amines, which are reported to promote carcinogenesis in humans.
Furthermore, two trained sensory panels tested the beef samples and revealed that no significant differences in taste or quality was present between the non-marinated and green-tea marinated beef samples.