Marination: soaking foods in a seasoned, often acidic, liquid before cooking
the liquid is vinegar with lemon and spices. It is commonly used to flavor foods
I have read that Some studies have shown that a reaction between creatine in muscle meats and amino acids caused by flame-cooking at high temperatures produces a cancer-causing agent known as heterocyclic amine (HCA). New research seems to indicate that marinades may discourage formation of certain HCAs in char-grilled meat
Immersion in an acid-based marinade for as little as forty minutes resulted in a decrease of 92-99% of heterocyclic amines (HCAs) in recent tests by the American Institute for Cancer Research. More studies are being conducted, but the acidic component in marinades seems to be very effective. Marinating is currently the best known method of discouraging the formation of HCAs.

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