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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 ...
Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the world's food produced for the consumption of humans is ...
A manufacturer of “lab-grown” meat has filed a lawsuit challenging a newly enacted Florida law that bans the sale of the product, arguing the restrictions give an unconstitutional advantage to ...
Joe Swanson, a resident of Perry, Iowa, is no longer working in the town he loves and where his kids go to school. That's because the city's largest employer, a Tyson Foods pork plant, recently ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Photo: ShutterstockWhether you're at the grocery store, butcher shop, or market, shopping for meat can be a tricky game—and sometimes even dangerous. Safety is undoubtedly a top concern ...
Boar taint. Boar taint is the offensive odor or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty. Boar taint is found in around 20% of entire male finishing pigs. Skatole may also be detected in gilts, but this is linked with fecal contamination of the skin.
Here’s what not to put on a charcuterie board: Fruits that brown quickly like avocados and apples. Foods that are mushy like bananas, kiwis, mangos, and papaya. Foods that spoil quickly like ...