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The DFD meat, however, occurs if the chilling is too fast, as it reduces glycolysis to the opposite extreme. Its frequency is increased due to extremely stressful conditions during transport, resulting in glycogen depletion, and insufficient rest in lairage that would help build up reserves, i.e., DFD it is the result of a series of poor ...
Using a meat thermometer is the best way to know if your meat is cooked to a safe temperature. The thermometer should reach the area of the meat that may have received the least amount of heat ...
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
Spaghetti meat chicken has been shown to have less protein and more fat than unaffected poultry. Some studies have also found that affected chickens have a higher rate of "drip loss," meaning more ...
As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.
To check, make a small cut into the thickest part of the meat—while a fully-cooked piece of chicken will be totally white on the inside, a raw or undercooked piece will still be pinkish and/or ...
As early as 1835, trichinosis was known to have been caused by a parasite, but the mechanism of infection was unclear at the time. A decade later, American scientist Joseph Leidy pinpointed undercooked meat as the primary vector for the parasite, and two decades afterward, this hypothesis was fully accepted by the scientific community. [52]
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