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  2. What's the healthiest deli meat? Avoid these 3 things to ...

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    Yes, you can enjoy deli meat during pregnancy. According to Rizzo and the CDC , the key is to make sure the meat is heated to 165 degrees Fahrenheit, a simple but important step to ensure any ...

  3. The Truth About Which Deli Meats Are Processed—and if ... - AOL

    www.aol.com/truth-deli-meats-processed-them...

    Any way you slice it, deli meat carries some health concerns if consumed regularly. You'd like convenient protein but also want to avoid the long-term health risks of making deli meat a part of ...

  4. Here's What Actually Happens When You Eat Meat Every Day - AOL

    www.aol.com/heres-actually-happens-eat-meat...

    Meat makes up a large portion of many Americans' diets. While vegan and vegetarian diets have become more widespread, so have paleo and keto lifestyles that incorporate lots of meat. There are a ...

  5. Warmed-over flavor - Wikipedia

    en.wikipedia.org/wiki/Warmed-over_flavor

    Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food ...

  6. 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.

  7. Is Eating Less Red Meat Your New Year's Resolution? Read This.

    www.aol.com/lifestyle/eating-less-red-meat-years...

    Get some last-minute shopping done at the Kate Spade Outlet sale — up to 70% off plus an extra 25% off select gifts

  8. Metmyoglobin - Wikipedia

    en.wikipedia.org/wiki/Metmyoglobin

    Metmyoglobin is the cause of the characteristic brown colouration of meat that occurs as it ages. In living muscle , the concentration of metmyoglobin is vanishingly small, due to the presence of the enzyme metmyoglobin reductase , which, in the presence of the cofactor NADH and the coenzyme cytochrome b4 converts the Fe 3+ in the heme ...

  9. Is red meat bad for you? Here are 4 things to know about how ...

    www.aol.com/news/red-meat-bad-4-things-102038772...

    Excessive red meat consumption, which is rampant in the U.S., is also associated with increased rates of obesity in adults and children.