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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 ...
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 ...
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.
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 ...
March 4, 2024 at 8:30 AM. Restaurant staff, check your freezers. A New York-based business is recalling 93,277 pounds of raw meat sent to restaurants in several states, including Ohio, the U.S ...
By choosing lean cuts over fatty ones, you'll be saving yourself extra fat and calories and instead be filling up on protein and nutrients. Have no fear meat-eaters, we've gathered the best and ...
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 ...
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 ...