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  2. How to Tell if Steak Is Bad, According to Chefs & Culinary Pros

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  3. Meat spoilage - Wikipedia

    en.wikipedia.org/wiki/Meat_spoilage

    The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.

  4. Meat inspection - Wikipedia

    en.wikipedia.org/wiki/Meat_inspection

    Meat inspection is a crucial part of food safety measures and encompasses all measures directed towards the prevention of raw and processed meat spoilage. Relevant regulations include: Relevant regulations include:

  5. Steak has many nutrients, but here's why you should avoid ...

    www.aol.com/steak-many-nutrients-heres-why...

    In fact, the U.S. Food Safety and Inspection Service recommends for all steak to be cooked to a minimum of 145 degrees and for the meat to rest for at least three minutes before eating in order to ...

  6. 7 Warning Signs You're Buying Low-Quality Meat ... - AOL

    www.aol.com/7-warning-signs-youre-buying...

    As a general rule of thumb, if the meat you're inspecting smells pungent, off-putting, or objectively bad, it likely is. (Obviously, conducting a smell test in a store can be difficult if the ...

  7. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    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.

  8. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning. Salt-curing processes were developed in antiquity [9] in order to ensure food safety without relying on then unknown anti-bacterial agents. The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is ...

  9. Should You Rinse Steak Before Cooking? An Expert Explains - AOL

    www.aol.com/rinse-steak-cooking-expert-explains...

    A delicious steak is always a treat, but before you savor that first juicy bite, there is prep work to be done. Making sure the steaks have been fully thawed and brought to room temperature is the ...