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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 ...
Trichinosis, also known as trichinellosis, is a parasitic disease caused by roundworms of the Trichinella type. [1] During the initial infection, invasion of the intestines can result in diarrhea, abdominal pain, and vomiting. [1] Migration of larvae to muscle, which occurs about a week after being infected, can cause swelling of the face ...
Dodson says that meat, especially chicken and pork, can be injected with saline, water, or other ingredients for juiciness and flavor and to increase the product's shelf life. This happens more ...
The result was a nonperishable slab of pink meat, conveniently packaged in 12-ounce cans. As the story goes, Jay Hormel crossed the words "spice" and "ham" to name the invention "Spam."
Once hot, cook the pork chops to medium (160 F when checked with a meat thermometer), about 5-7 minutes per side. With a brush, glaze both sides of the pork chops with the maple syrup and ...
The pig is considered an unclean animal as food in Judaism and Islam, and parts of Christianity. In some religions, an unclean animal is an animal whose consumption or handling is taboo. According to these religions, persons who handle such animals may need to ritually purify themselves to get rid of their uncleanliness.
PSE meat. Pale, soft, exudative meat, or PSE meat, describes a carcass quality condition known to occur in pork, beef, and poultry. It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers. The condition is believed to be caused by abnormal muscle metabolism following ...
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