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[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]
This is complemented by gastro-coronary reflexes [12] whereby the coronary arteries constrict with "functional cardiovascular symptoms" similar to chest-pain on the left side and radiation to the left shoulder, dyspnea, sweating, up to angina pectoris-like attacks with extrasystoles, drop of blood pressure, and tachycardia (high heart rate) or ...
Decreased chest–chest movement on the affected side; An increased jugular venous pressure, indicating possible right heart failure [5] The anterior and posterior chest wall are also inspected for any abnormalities, which may include: Kyphosis, abnormal anterior-posterior curvature of the spine [6] Scoliosis, abnormal lateral curvature of the ...
Chest pain is pain or discomfort in the chest, typically the front of the chest. [1] It may be described as sharp, dull, pressure, heaviness or squeezing. [ 3 ] Associated symptoms may include pain in the shoulder, arm, upper abdomen , or jaw, along with nausea , sweating, or shortness of breath .
In addition to beef steak, some people also prepare steaks cut from bison, venison, elk, goat, pork, and lamb. Popular premium cuts of beef include T-bone, New York strip , and filet mignon - all ...
Chest discomfort, including chest pain; Loss of appetite and rapid weight loss; Pulmonary fibrosis is suggested by a history of progressive shortness of breath with exertion. Sometimes fine inspiratory crackles can be heard at the lung bases on auscultation. A chest X-ray may not be abnormal, but high-resolution CT will often show abnormalities.
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The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.