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Meat science. A microscope used to inspect meat in France in the 19th century. Meat science is the study of meat, including its production, preparation and preservation. [1] Some meat scientists are studying methods of producing artificial meat such as cultures of muscle cells. [2]
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
A Soxhlet extractor is a piece of laboratory apparatus [ 1 ] invented in 1879 by Franz von Soxhlet. [ 2 ] It was originally designed for the extraction of a lipid from a solid material. Typically, Soxhlet extraction is used when the desired compound has a limited solubility in a solvent, and the impurity is insoluble in that solvent.
The Kitāb al-ṭabīẖ features 462 recipes categorized by type and purpose. It begins with classical quotations on the importance of appetite and taste, integrating culinary practices with medical knowledge. The manuscript is divided into five parts, focusing on simple dishes, a variety of meats, vegetables, bread, sweets, and medicinal ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount ...
A meat grinder (also called a "meat mincer" in the UK) is a kitchen appliance for mincing (fine chopping) and/or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife (which are also used in the preparation of minced meat, filling, etc.). The food to be minced is placed into a funnel, which ...
A selection of uncooked red meat, pork and poultry, including beef, chicken, bacon and pork chops. Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and ...