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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 ...
Food spoilage. 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 ...
Boar taint is caused by the accumulation of two compounds – androstenone and skatole – in the fat of male pigs. Androstenone (a male pheromone) is produced in the testes as male pigs reach puberty and gives the meat a urine or sweat flavour, while skatole (a byproduct of intestinal bacteria, or bacterial metabolite of the amino acid tryptophan) is produced in both male and female pigs and ...
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 ...
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Even though the meat is uncooked, it is dry cured, so it is safe to eat. Dry cured means the meat has been salt cured and air dried. Italian antipasto is similar to French charcuterie but ...
Sea salt being added to raw ham to make prosciutto. Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases ...
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 ...