0
Add your answer:
Earn +20 pts
What is the number one cause of spoiled meat?
uncooled storage allowing bacterial growth.
Why is ground beef a better bacterial growth medium than steak or roast?
The bacteria would be grounded up with the beef and it would be spread throughout the meat, making it ideal for the media to have bacterial growth throughout. Unlike the steak or roast where it would only have bacterial growth on the surface.
Why salted fish can be stored for 3 months?
Because the salt draws fluids from the meat and helps to inhibit bacterial growth.
Why does repeated freezing and thawing increase bacterial growth in meat?
If meat is consistently thawed and frozen, a constant temperature is not maintain. Bacteria such as E. Coli will grow when meat is not stored below 40 degrees.
Can too much sodium chloride inhibit bacterial growth?
Yes, excess sodium chloride can disrupt the osmotic balance of bacterial cells, causing them to lose water and shrivel up, inhibiting their growth. This is why salt is often used as a preservative for food to prevent bacterial spoilage.
Is meat rots of it not refrigerated a chemical property?
No, meat rotting when not refrigerated is a biological process, not a chemical property. When meat is left at room temperature, bacteria break down the proteins and lipids in the meat, leading to its decomposition. Refrigeration slows down this process by inhibiting bacterial growth.
Does meat reduce in size when cooked?
Yes some meat will reduce is size . If u get meat from the store it can reduce in size but if u get your meat from a Boucher it's most like not do reduce in size . So when cooked it will stay the same size and not get smaller
2 why does adding salt to some food items like fish preserve it from spoiling?
Because salting as a method of preserving destroys bacteria and prevents bacterial growth and decay of the meat.
What are hams?
Hams are pork roasts made from the hind legs, then cured with a nitrite/nitrate solution to inhibit bacterial growth during the smoking/curing process. The curing process is used to alter or enhance the flavor of the meat and to help slow the rate at which the meat will spoil.
I took country spareribs out of the freezer on Wednesday June 13th which is 5 days ago Can I still grill them today or should I throw them away?
Yes, you should. Even if you have had the meat in the refrigerator, that only slows bacterial growth and there would still be plenty of potentially harmful bacteria on the meat.
What is the main cause of spoiled or lost meat?
Spoiled or lost meat is primarily caused by improper storage or handling, such as exposure to air, temperature fluctuations, cross-contamination, or prolonged storage without proper refrigeration. These conditions can lead to bacterial growth, spoilage, and degradation of the meat's quality, making it unsafe or undesirable for consumption.
What does raw lamb smell like?
Spoiled lamb has a potent odor due to bacterial growth and the actual meat spoiling. If the meat is bad, it will usually have a strong sulfur or ammonia-like smell to it.
