Have you ever watched the British sitcom Mr. Bean? If you have, you have probably watched the episode where Mr. Bean ordered steak tartare at a fancy restaurant. To his dismay, he was served uncooked beef. Well, that is how steak tartare is prepared—raw. Steak tartare or tartare is a dish of uncooked ground meat, often beef, and often served with raw egg yolk, onions, capers, mushrooms, and pepper.

Historians say tartare originated in French Polynesia, where consuming raw meat is common. In some French bistros and restaurants, steak tartare had started to appear on menus in the late 19th century. It became more prevalent in the early 20th century and peak in popularity in the 1950s. However, steak tartare started to become less popular since the turn of the 21st century.

You might also like: How The Japanese Make Sashimi Safe To Eat

One of the main reasons why people are hesitant about steak tartare is their fear of being ill after consuming raw meat. But what is the truth? Is steak tartare safe to eat?

IS STEAK TARTARE SAFE TO EAT?

Well, the truth is that there is always a risk of foodborne illness in consuming raw meat, that include sashimi and tartare. For this reason, the United States Department of Agriculture (USDA) recommends to cook all types of meat. For cannibal sandwiches, they recommend cooking the ground beef with the same seasonings and toppings until it reaches 160°F (71°C).

Raw meat is highly susceptible to microbial contamination. Escherichia coli (E. coli) is the most frequently discovered pathogen (disease-causing bacteria) in raw beef. The E. coli strain called O157:H7 can seriously harm the lining of the intestine by producing a toxin. This enters the bloodstream that will eventually cause kidney problems. The Centers for Disease Control and Prevention (CDC) has reported the strain to cause 73,000 illnesses annually in the United States alone. Beef is also frequently contaminated with Listeria monocytogenes, Salmonella, and Staphylococcus aureus. Cooking can eliminate all of these types of pathogen. But since steak tartare is uncooked meat, the risk of bacterial infection increases.

You might also like: Is Eating Raw Oyster Really Safe?

But this should not stop you from eating steak tartare if you enjoy it. Because steak tartare is safe to eat, only if prepared properly. The idea is to make the preparation as hygienic as possible so that the risk of bacterial infection is low. Not following basic hygiene rules at any point of the preparation increases the risk. For example, if the ground meat is already contaminated, mixing will distribute the harmful microorganisms throughout.

STEAK TARTARE AND FOOD SAFETY

Raw ingredients of steak tartare are really simple to prepare. But like what I already mentioned, there should be caution throughout, especially when prepare the meat. You would want the highest quality of meat. If you are preparing the dish yourself, source the meat from your trusted butcher. It is better that you let him know that it will be consumed raw. That way, he will provide you the freshest meat. The shorter the meat is exposed, the less time it takes to accumulate contaminants.

You might also like: Science Says Never Have Your Steak Well Done

But if you do not want the trouble making tartare at home, visit a restaurant that serves this dish. Restaurants that do have a special area for preparing steak tartare. This particular area ensures that hygiene is always a priority. A special cleaning and sanitation method for tools (knives and cutting boards) and equipment are in place. Before serving, chefs will frequently immerse the meat in boiling salt water to kill any microorganisms. It is then placed in a bucket of ice water.

The post Is Steak Tartare Safe To Eat? appeared first on The Food Untold.

Water makes up the largest amount of muscle weight, which is about 70% to 80% moisture. It is located between the thick (myosin) and thin (actin) filaments of the myofibrils. Each type of muscle tissue contains the proteins myosin and actin. Muscle contractions and movement are caused by the interaction of myosin filaments and actin filaments. The molecular motor myosin transforms the chemical energy supplied by ATP into mechanical energy.

The actin filaments are subsequently pulled along by this mechanical energy, contracting the muscle fibers and resulting in movement. 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.

Water can be categorized as “bound,” “free,” or “immobilized”. As the name implies, bound water is a type of water molecule that is chemically linked to the proteins in meat. Between 4% and 5% of the total moisture content of wet meat is represented by this. Free water, on the other hand, is kept in cellular membranes through capillary action. The loss of membranous water is caused by the breakdown of proteins at the cellular level, i.e., through chopping or grinding.

Immobilized water is indirectly retained by the electric charges of reactive proteins in meats. This can range from 35% to 75%. Both meat processors and chefs alike want to retain moisture in the meat.

Here is why.

WHY WATER HOLDING CAPACITY IS IMPORTANT

WHC is crucial for yields, texture, and flavor. In fact, an increase in water holding capacity is associated with juiciness and tenderness of cooked meat. Further, High WHC in fresh meat indicates good firmness and tight structure. By using a penetrometer or a shear force equipment, it can be quantified objectively. Processed beef products with a good level of firmness are generally of higher grade. For this reason, water holding capacity preservation is a top priority for both the commercial sector—which sells meat by the weight—and households, where cooked items can all too readily retain or lose moisture.

You might also like: Myoglobin: The Protein That Dictates Meat Color

Slicing meat can result in purge or drip loss which can range between 2% to 10%. This results in economic losses to retailers and meat processors. Additionally, drip loss is a crucial visual indication for determining the quality of the meat. Meat with good WHC makes it less likely to shrink while being stored. In processing, WHC is crucial where meat is subjected to physical forces such cutting, grinding, filling, pressing, heating, etc. According to certain studies, meat with drip loss is disliked by consumers worldwide.

WHC AND pH

To achieve better water retention in meat, several factors come into play. pH particularly plays an important role. The rate at which the pH changes after slaughter also have a big impact on the meat’s quality. While the temperature is still high, a sudden pH change results in significant denaturation of contractile and/or sarcoplasmic proteins, rendering the proteins to hold less water.

High temperatures can also result in the production of lysozomal enzymes, which hydrolyze proteins. Such unfavorable changes may occur if the carcass is not immediately cooled after slaughter, for instance, if the pH falls to 6.0 before the temperature drops to 95°F (35°C).

You might also like: Why You Should Not Freeze Meat At Home

Because many of the proteins are not as close to their isoelectric point band and can bind more water, meat with a high ultimate pH has great water-holding capacity. The ultimate pH is the pH at which glycolysis stop, which is usually at 5.5. However, because it prevents microbial growth, a low final pH is preferable from a microbiological perspective. A high final pH leads to poor microbial growth resistance.

OTHER FACTORS THAT AFFECT WHC OF MEAT

Aside from pH, other factors that affect water holding capacity include temperature during storage, freezing and thawing, time postmortem, and the cut and size of meat.

Temperature during storage, and freezing and thawing

The temperature of the carcass must be lowered as quickly as possible. However, to maintain fresh meat’s ability to hold water, it’s crucial to keep its temperature as low as possible (without letting it freeze). For instance, a considerable increase in drip loss might be experienced when the storage temperature is raised from 32°F (0°C) to 39.2°F (4°C).

You might also like: Meat Science: Does Marinating For Flavor Really Work?

Fresh meat freezing and thawing can have a significant impact on how much moisture is lost as drip. In fact, In fact, according to some studies, drip loss in pork that has been frozen and thawed might virtually double compared to non-frozen pork. This is partly because the meat’s ice crystals creates physical disruption. When meat reaches a temperature of roughly 30.2°F (-1°C), ice starts to form. At a temperature of 23°F (-5°C), almost 75% of the water in meat is ice. At -4°F (-20°C), where maximum ice formation takes place, 92% of the water is frozen. Even at -35°C, the remaining 8% is only moderately resistant to freezing.T

The amount of drip lost during thawing can be significantly influenced by the rate at which the product is frozen. The quality of the ensuing thawed food may be better and drip loss may be reduced compared to a product that is frozen very slowly if the meat is frozen very quickly. This is due to the fact that delayed freezing encourages the growth of larger ice crystals, whereas very quick freezing favors the formation of smaller ice crystals. The cell membrane may potentially expand or even break as a result of these bigger ice crystals.

Time postmortem and the cut and size of meat

Pre-rigor meat generally has a relatively low drip loss. However, the drip losses tend to increase later, after slaughter, when the muscle has gone into rigor. One explanation for this is that as muscle enters rigor, the space available for water to reside in the myofibril is reduced by the development of rigor bonds. Additionally, as the muscle reaches rigor, the pH of the tissue nears many important proteins’ isoelectric points, particularly myosin. This has an impact on how much water is drawn to protein structures in the myofibril. These two elements may significantly increase drip loss.

You might also like: Meat Science: What Is Rigor Mortis?

Very little drip happens in an intact muscle. As a result, although evaporative losses from the carcass’ surface may happen, real drip losses are rather little. Once the muscles are sliced or cut, however, there is more chance for drip to escape. The proportion of the product lost as drip can also be influenced by the size of the meat.

Comparatively more drip is lost from smaller chunks of meat than from larger ones. In summary, even if the total amount of drip lost may be negligible in comparison to a larger cut of meat, it is believed that the closer a piece of meat is to its surface, the greater the percentage of drip lost. Since drip usually flows along the length of the fibers, this is particularly true when the longest cut occurs across the muscle cells rather than along them.

References

V. Vaclavik, E. Christian (2014). Essentials of Food Science (4th edition). Springer.

BO Sharma (1999). Meat and Meat Products Technology (Including Poultry Products Technology). Jaypee Brothers Medical Publishers (P) Ltd.

M. Gibson (2018). Food Science and the Culinary Arts. Academic Press.

The post What Is Water Holding Capacity of Meat? appeared first on The Food Untold.

What if science advices you to never have steak well done? How do you like your steak, anyway? Well done? Medium rare? Or Rare? First of all, steak doneness refers to the internal temperature the steak reaches during cooking. Basically, there are 5 of them—  rare, medium rare, medium, medium well, and well done. In the US, there is blue rare, making it six doneness levels. But what do most people prefer? Since Americans love their steak a lot, let’s see what they like.

According to Fox News, most Americans prefer their steak well done or medium well. Politics aside, a survey of over 1,200 Americans by YouGov showed the same thing. Nearly one-fourth of Americans (24%) like their steak well done, medium rare comes a close second (23%), next is medium well-done (16%), then medium (14%), and rare (11%). On the further side is blue rare and burnt with 2% each.

Well. It is definitely true that when it comes to steak doneness, it is matter a preference and taste. But why the love for well done steak? Some people say it tastes better and looks way more appetizing. And another thing is that a well done steak is a guarantee that the steak has been cooked thoroughly, and that they will not fall sick from food poisoning.

You might also like: 3 Reasons Why Wagyu Beef Is So Special (And Expensive)

You cannot blame them actually. Nobody wants a bloody raw steak for dinner. It is better safe than sorry. But what is the truth? If we are going to involve science here, you would realize that you should not have your steak cooked well done. Here is why.

Quality-wise, well done steak does not make sense

One of the key factors for a flavorful plate of steak is a thick cut with good marbling. In fact, in is one of the main things to look for when picking a good cut of meat. This is why certain meats like Wagyu beef are so sought after even with their crazy price tags. Anyway, what does marbling have to do with steak?

Generally, the more marbling (fat), the better. Also known as intramuscular fat, marbling in meat elevates the quality of the steak. Specifically, it adds flavor, and improves the tenderness and juiciness—just what steak should be. But these things will only be achieved if the steak is cooked properly. Some people may disagree, but cooking steak well done is just not that (according to science, at least.)

Why?

You might also like: Does Searing A Steak Really Seal In The Flavor?

A well done steak is achieved at a cooking temperature between 155° F (68.3° C) to 165° F (73.8° C). Each side of the steak should be done for about 6 minutes. At this level, proteins have already coagulated. There is excessive moisture loss at around 20% to 40% of the uncooked weight. And the fat has rendered out. As a result, the meat is tougher, drier, the surface is darker while the center is mostly brown. The feel of a well done steak is like the base of your thumb when the thumb touches the little finger. And more importantly, the steak has little to no flavor due to the long cooking time.

Having said all these, what is the best steak doneness level then?

Go for medium rare, like most chefs do (even USDA says so)

Okay. To make things straight, it is not about health. If you have not heard the rumor yet, people say medium steak is healthier. No, it is definitely not true. When talking about steak doneness, we talk about quality.

Now back to it.

When the steak is cooked medium rare, you are getting excellent quality steak. Medium rare is achieved at an internal cooking temperature of around 145° F (62.7° C). Each side of the steak should be done for about 3 and a half minutes. When properly cooked, a medium rare steak is pink in the center. The outside is firm, while juicy and tender on the inside. The feel of a medium rare steak is like the base of your thumb, when the thumb touches the middle finger. When it comes to flavor and tenderness, nothing beats medium rare. This is because the temperature is just perfect to allow the marbling or fat to dissolve within the steak, releasing the pleasing aroma and flavor.

You might also like: Why You Should Not Freeze Meat At Home

If you are the one doing all the cooking, the United States Department of Agriculture (USDA) suggests to go for beef cuts with better marbling. Cuts such as the USDA Prime beef may be may be grilled with high heat to medium rare for excellent results in flavor and tenderness. The same can also be said for medium steak.

For beef cuts with less marbling, on the other hand, may be cooked on the grill as well. But you may need to be extra careful as you may have to cook it as little less to keep it as tender as possible.

Is medium rare safe?

This is probably the most asked question about steak doneness. The simple question to this is yes, medium rare is perfectly safe. According to Food and Drug Administration, beef, pork, veal and lamb (chops, roasts, and steaks) are safe for consumption as long as its internal temperature reaches at least 145º F (62.7° C). Cooking with a temperature this high will eliminate the harmful bacteria in the food. So whenever you cook steaks, use a food temperature to make sure you achieve this. Today, chefs use smart thermometer to make the task easier. Smart thermometers allow you to check the internal temperature of the steak on your smart phone.

You might also like: Meat Science: Does Marinating For Flavor Really Work?

Do not worry about the pink center of the steak. It is not an indication that your steak is raw. Do not treat red meats like beef the same way as white meats such as poultry. It is true that raw meats naturally have harmful bacteria. However, some meats naturally contain fewer microorganisms like red meats. There are several factors to tell, really. Commonly, larger animals like cows are raised in a more hygienic environment, and cross-contamination is less likely to occur. This is why poultry, whatever the form (ground or whole), needs to be cooked at a higher temperature—at least 165 ºF (73.8 ºC) . The specie of the animal and source also come into play.

The post Science Says Never Have Your Steak Well Done appeared first on The Food Untold.

Wagyu beef from Japan is so expensive, yet one of the most sought after in the world. Its high-marbling (intramuscular fat) is highly prized and is one key factor that defines its quality.

Originally, Wagyu (means Japanese cow) refers to the 4 breeds of Japanese cattle: the Black, Brown, Short Horn, and Polled. Among these four, Black is more common. Today, Wagyu cattle are no longer exclusively raised in Japan; Wagyu cattle raising regions outside Japan include the United Kingdom, the United States, Australia, and Canada. The Wagyu cattle breeds are descendants of original Japanese Wagyu cattle, with farmers relying mostly on crossbreed. Even so, Wagyu beef is still hard to find in these places.

On average, you can get yourself some Wagyu beef steak, which can cost up to $200. While the rarest to find A5 Olive Wagyu steak can cost you somewhere between $120 up to $3000. Why the crazy expensive prices, and what makes it so special? Here are the 3 reasons why Japanese Wagyu beef comes with the high price tag.

1. Wagyu cattle are fed with a special diet

According to the USDA, typical cattle eat silage, which is made in silos; fermented grasses, alfalfa, or corn; and hay of dried grass or alfalfa. While grass comprises the majority of pastured cattle.

The diet for Wagyu cattle is very different though. Yes, they also pasture on fresh grass and hay of dried grass. But they also feed on not-so-typical foods for pastured animals.

The rarest Wagyu beef, A5 Olive Wagyu is from cattle raised in Shodoshima in Seto Inland Sea in Japan. There, the cattle feed on rice straw, ryegrass, and pressed dried olive pulp mixed in the feed.

Why olives? First, the area is known for the olive oil industry. If olives are plentiful in the area, why not feed them to the cattle, right? Second, the health benefits. When olives are added to the cattle’s diet, it makes its meat very rich in oleic acid, a healthy fat. In fact, CNCB reported that Olive Wagyu contains 62% oleic acid. And lastly, the fat makes the beef tastier and remarkably tender, as if the meat just melts and disintegrates in your mouth.

The famous Kobe Wagyu beef from Hyōgo Prefecture is made from Japanese Black cattle. This breed drinks a bottle or two of beer per day, especially during summer days. During such time, the temperature and humidity may affect the appetite of the cattle. And unusual eating pattern may affect the quality of the meat. Feeding the cattle with beer helps in stimulating their appetite. And as a bonus, a diet that includes beer seems to affect the quality of the meat positively.

In Australia, Wagyu cattle consume Cadbury’s chocolate. Yes, chocolate. In the last two months of their lives, the cattle are fed with expired Cadbury’s chocolate, mixed with cookies and candies.

You might also like: Meat Science: Is Brown Meat Bad?

2. Wagyu is considerably healthier than regular beef

For health-conscious individuals who love beef, they will not go wrong with Wagyu beef. In fact, Wagyu beef has always been compared with healthy food items such as olives and salmon.

Generally, red meats like beef and pork contain more saturated fat than white meat like chicken and fish. But it is not the case for Wagyu beef. That appealing marbling fat in Wagyu is composed primarily of monounsaturated fatty acid (MUFA). And against regular beef, Wagyu beef can have 300% more times the amount of MUFA. As you may already know, MUFA is so-called the “good fat” because it lowers the cholesterol levels, cuts the risks of developing heart disease, and improves the overall health.

Among MUFA, oleic acid is the most dominant in Wagyu beef. A 2006 study involved determination of oleic acid concentrations in the subcutaneous adipose tissues of the types of beef, which includes Wagyu, Hanwoo, Australian crossbred, corn-fed Angus, hay-fed Angus, and weaned Angus. The investigation revealed that oleic acid was more concentrated in Wagyu beef at 52.9% (the rare Olive Wagyu contains 62% oleic acid). The Korean Hanwoo beef came in second at 47.3%. Weaned Angus beef contained the least amount at 32.9%.

Because of the high percentage of MUFA in Wagyu beef, its cholesterol level is the lowest among meats; beats even the likes of chicken and fish meat. Furthermore, research shows that instead of raising the LDL (bad) cholesterol level, consuming Wagyu beef actually lowers it while increasing the HDL (good) cholesterol.

You might also like: Science Says Never Have Your Steak Well Done

3. Wagyu beef tastes better than regular beef

When it comes sensory characteristics, things are more subjective—depends on the individual’s preference. One good example of this is the doneness of steak. Some like a well done steak, while some like it medium rare.

However, there is no denying the superiority of Wagyu beef against regular beef. Many people who have experienced this luxury meat associate it with “buttery”, fattiness”, “hint of umami”, and “melt-in-your-mouth” experience. All of these are perceived desirable, and due in large part to the high concentration of fat or marbling.

In fact, the Wagyu Grading system grades Wagyu beef by its marbling, color, as well as texture. The A-grade Wagyu is the highest quality beef, and is graded on a scale of 1 to 5. The A5 Wagyu is the finest.

According to a research published by the Journal of Agricultural and Food Chemistry, 17 odor compounds are responsible for the sweet aroma of Wagyu beef (black cattle). The strongest of these compounds was trans-4,5-epoxy-(E)-2-decenal, a product derived from fatty acids. Well, the obvious reason for this is the dominating intramuscular fat, which plays an important role in the development of the characteristic aroma and flavor in Wagyu beef.

As for the juiciness and tenderness, MUFAs, too, are mainly responsible for this. They have a lower melting point (around 20℃) than saturated fats. Oleic acid, particularly, has a melting point 13.4°C, just below human body temperature. This is why Wagyu beef gives that melt-in-your-mouth sensation when eaten. Plus, oleic acid tends to lower the melting point of lipids in the beef, increasing the perception of juiciness.

The post 3 Reasons Why Wagyu Beef Is So Special (And Expensive) appeared first on The Food Untold.

When we see food that doesn’t look good, we wonder, has it gone bad? Has it spoiled already? Take meat as one example. We make sure that the beef is bright red, chicken is light pink, and pork is reddish-pink. But what if the meat has already turned brown? Is brown meat bad, like most people believe in?

Sure, color is a huge factor that affects buyers’ behavior. It is one of the first deciding factor that help us. Is this brown meat worth the purchase? Most consumers would definitely choose that bright red meat. But the truth is that 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.

Here’s why.

Myoglobin is responsible for the color of meat

Meat is basically just muscle tissue composed of around 70-75% water, 10-20% proteins, and around 5% fat, depending on the animal. The types of meat are generally categorized into two: white meat and red meat.

White meat includes chicken and turkey, while lamb, beef, and pork are red meat. Apparently, they are distinguished by the color of the meat. Red meat is so called because they contain more myoglobin than white meat.

Now what exactly is myoglobin?

Myoglobin is a protein that carries oxygen in the muscle of the animal. This oxygen is required, particularly in the working muscles, in order for the animal to move around or exercise. As you may guess, there is more myoglobin content in certain cuts. In chicken, for example, the legs are the most worked and therefore are usually darker. This is why legs have more iron and zinc than breast meat.

Another factor that affects the amount of myoglobin in the meat is age. The older the animal, the higher the amount of myoglobin in the meat. Take beef as an example, a young beef contains 8 mg/g of myoglobin, while an old beef contains 18 mg/g of myoglobin.

There is this misconception about blood in the meat. Actually, blood is removed during slaughtering of the animal. So that liquid that you see that leaks out of the meat package you bought from the meat market is myoglobin (and water).

Now let’s go back. The bright red meat in the retail display. How does it keep that same appealing color?

Because meat is exposed to a controlled oxygen environment

It is kind of like enzymatic browning in fruits and vegetables. When you visit a slaughterhouse, try to observe the meat just butchered and vacuum-packed. You will see that such meat can be purple or purplish red. This happens because the meat is not exposed to oxygen.

When the meat is sent to retail stores, it is placed in a retail display ideal to maintain the quality of the meat—particularly the color. These retail displays can provide oxygen that reacts with myoglobin to produce oxymyoglobin. This oxymyoglobin is a pigment that turns the meat bright red, the color that suggests fresh meat, right?

To achieve and maintain this color, oxygen level must be well-maintained at around 70% to 80%.

However, there are instances that meat remains purple or purplish red. One common reason is that the animal may have been stressed before or during slaughter. Another adverse effect of this is the meat could be firm and dry.

Over time, as the meat is continuously exposed to oxygen, myoglobin turns red to brown or brownish-red. This happens a week later as the iron in the myoglobin is oxidized (metmyoglobin).

Further read: Meat Science: Does Marinating For Flavor Really Work?

But brown meat does not automatically mean spoiled

There are some instances that meat stores sell discolored meat at a lower price. Well, you go ahead and buy some because brown meat is still safe for consumption, provided that the meat is properly stored before handling it to you.

If you still have doubts, check the meat with your senses. Typical signs of spoilage include:

• Slimy
• Sticky
• Pungent smell
• Sour smell

Dry-aging meat turn meat brown

There are butchers who employ dry-aging to improve the quality of the meat. The process is simple. The meat is dry-aged in an air-controlled environment. But the thing is the meat is hanged, exposing all sides of it to air, or in racks. What happens here is that over time, the moisture is removed, the meat darkens, becomes tender, and the flavor intensifies.

The enhanced quality developed by aging makes dry-aged meats to cost more than their fresh counterparts.

Further read: Why You Should Not Freeze Meat At Home

Carbon monoxide (low oxygen packaging) as color enhancer

Carbon monoxide (CO) in low concentrations (4% or lower) can be added to vacuum-packed meat. CO works by reacting with myoglobin to create the bright red pigment, carboxymyoglobin.

Although most retail displays offer a high oxygen environment, studies have proven that CO can prolong the bright red color in meat, which definitely appeals to consumers. In fact, this study revealed that meat vacuum-packed with a low concentration of CO is better received by consumers. Aside from color stability for up to 20 days or more, CO also improves meat tenderness, prevent flavor oxidation, bone darkening, and prevent bacteria growth.

The use of CO in fresh meat packaging has been allowed since 2002. However, the use of CO has been met with controversies since its acceptance as a meat color enhancer. In fact, even FDA, once asked to prohibit the use of CO because it hides spoilage (consumer deception) and aging. Furthermore, due to its known potential side effects (environmental hazards), many countries ban the use of CO, not only for meat, but for seafood as well.

Key takeaways

• Myoglobin is a protein that carries oxygen in the muscle of the animal
• The more myoglobin that there is, the darker or redder the meat
• The older the animal, the higher the amount of myoglobin in the meat
• Myoglobin produces oxymyoglobin, a bright red pigment, when it comes into contact with oxygen
• Prolonged exposure of myoglobin to oxygen produces the brown pigment, metmyoglobin
• Brown meat does not always mean spoiled.
• Carbon monoxide is used for better color stability in meat

Found something we missed? Want to add something? Comment below.

The post Meat Science: Is Brown Meat Bad? appeared first on The Food Untold.

It is a common knowledge to wash and clean the food before consuming them. This is especially true to fresh fruits and vegetables that may have soil attached to them than those pre-packed from the grocery. Washing them not only remove soil, pesticide, and other residues, but doing so also eliminates germs that may cause illnesses. However, it has been wondered if rinsing raw meat like poultry also works positively.  Should you or should you not wash the meat?

The pandemic COVID-19, which still affects globe, has encouraged people to be more careful these days. One concern that has been raised lately is the virus’ ability to be transmitted through food or food packaging—although this hasn’t been proven true yet.

The best practice for washing fruits and vegetables is using cool water if you intend to consume them immediately. If you are not to eat them right away, they shouldn’t be washed. Washing only to store them is useless since you are giving more time for microorganisms to grow.  Much worse if stored is an environment that’s favorable to them.

Now back to the main question here.

Should you wash the meat?

A big no. Meat is definitely a big exception.

At first, it seems like a very obvious choice to wash the meat before cooking, especially that cooking subjects the meat to high temperature killing the harmful bacteria in the process. Though it may sound bad, it isn’t necessary to wash the meat before cooking.

Unlike before, meat products are now processed in a hygienic processing area that further cleaning in the kitchen is no longer required. All this thanks to the modern food industry that we have today.

What could happen when the meat is washed?

The majority of households still believe that washing meat is necessary since it removes microorganisms and the unwanted like blood, fat, and slime.

When the meat is washed, some bacteria may splash to kitchen utensils like chopping boards and surfaces like countertops that may come into contact with other food items and contaminate them in the process. This undesirable result is called cross-contamination. Food poisoning is even more likely when washing meat near ready-to-eat food items.

If not necessary, what now?

Modern technology, especially in the meat processing industry has allowed us to simplify our lives. Thanks to technological advances, we no long have to wash raw meat. However, that doesn’t mean we should stop there. The main factor the USDA is looking at when preparing and cooking meat is temperature control. High enough temperature kills bacteria, especially the food borne-illness causing bacteria or the pathogens.

Make sure to use a calibrated thermometer to accurately measure the temperature of the meat during cooking. Check out this How to calibrate a food thermometer post. There are safe minimum cooking temperature requirements depending on the type of meat. These tell that the meat is already hot enough to kill the harmful bacteria that cause food poisoning. Check out the table below.

For more information about food washing, check out this PDF file from USDA.

The post Should You Or Should You Not Wash The Meat? appeared first on The Food Untold.