Skirt Steak Histamine Information

Skirt steak, a cut of beef, does not inherently contain a high level of histamine. However, if improperly stored or aged, it could potentially develop higher histamine content as a result of bacterial activity. Histamine level can increase in foods that are fermented, aged, or spoiled, and since meat falls into the category of protein-rich foods which are susceptible to this bacterial activity, improper handling could potentially lead to an increase in histamine levels. Histamine content can also be affected by cooking method. For example, grilling, frying, or barbecuing meat at high temperatures can lead to the formation of heterocyclic amines, which are known histamine liberators. It is also worth noting that some sauces or marinades used in the preparation of skirt steak could contain high levels of histamine or histamine liberators. Vinegar-based marinades or those containing certain spices (like chilli powder) are known histamine contributors. Moreover, presence of additives or preservatives in these marinades may trigger histamine release as they fall under the category of histamine liberators. On the other hand, some accompaniments to skirt steak could potentially have a counteracting effect on histamine. A side of fresh, low histamine vegetables, for example, would not contribute significantly to overall histamine levels. Moreover, certain herbs like thyme, oregano and tarragon are believed to exhibit certain antihistamine properties, and if used in meal preparation, they may help in histamine reduction. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Jones, S., Duello, S., Coulson, A., and Wilson, R. (2011). Histamine: Biosynthesis, degradation, physiological, pathological roles and medicinal chemistry. Elsevier Ltd. - Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., and Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia. - Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: What is the evidence?. Netherlands journal of medicine, 63(7), 244-249.