The effects of commercial marinades were evaluated for their influence on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks. Three different commercial marinades A, B, and C tested individually reduced the total HAA formation in fried beef steaks by 44, 38, and 40%, respectively. Three different commercial marinades were also effective in reducing the overall mutagenicity in fried beef steaks. There was, however, no significant difference in the inhibition achieved with three different commercial marinades. Reduction of overall mutagenicity was related to the decrease in HAA formation in fried beef steaks.