If you examine closely a whole chicken meat, the different parts can be distinguished by their color; there is white and dark meat. White chicken meat includes the wings, back, and breast, whereas the dark chicken meat includes the thigh and drumstick. But what are the differences between them? In this post, we’ll discuss the differences between white and dark chicken meat in terms of composition (color), nutrition, and taste.
Sodium erythorbate functions in foods as an antioxidant, preservative, and curing agent (color retention and reducing compound).
One of the oldest myths in cooking is that searing a steak lock in the flavor. But here’s the truth.
Myoglobin is the primary pigment contributor of meat. The higher the levels of myoglobin, the redder or darker the meat.
The water between the myosin and actin filaments can be lost, however, 55% of the muscle weight is retained by the myofibrillar proteins. The so-called “water-holding capacity,” (WHC) refers to this moisture retention. To put it simply, it is fresh meat’s ability to retain its own water.
If we are going to involve science here, you would realize that you should not have your steak cooked well done. Here is why.
Wagyu beef steak can go up to $200. While the rarest to find A5 Olive Wagyu steak can cost you somewhere between $120 up to $3000. Here are the 3 reasons why Japanese Wagyu beef comes with the high price tag.
Meat that has turned brown does not automatically mean it has gone bad. And perhaps, opting for such meat is maybe an even better idea.
If you are used to “flash freezing” meat at home, you better think it over. Industrial freezing is not the same with just chopping meat into smaller pieces, and then freezing them in your home freezer.
Marinades do flavor the meat. But contrary to popular belief, they only do their wonders on the surface up to a few millimetres (4 mm max) into the meat.