On food and cooking the science and lore of the kitchen ( PDFDrive ) 288

antioxidant activity: for example the Mediterranean herbs, especially rosemary (p 395) Browning the meat surface in a hot pan also generates antioxidant molecules that can delay fat oxidation Spoilage by Bacteria and Molds The intact muscles of healthy livestock are generally free of microbes The bacteria and molds that spoil meat are introduced during processing, usually from the animal’s hide or the packingplant machinery Poultry and fish are especially prone to spoilage because they’re sold with their skin intact, and many bacteria persist despite washing Most of these are harmless but unpleasant Bacteria and molds break down cells at the meat surface and digest proteins and amino acids into molecules that smell fishy, skunky, and like rotten eggs Spoiled meat smells more disgusting than other rotten foods exactly because it contains the proteins that generate these stinky compounds Refrigeration In the developed world, the most common domestic method for preserving meat is simply to keep it cool Refrigeration has two great advantages: it requires little or no preparation time, and it leaves the meat relatively unchanged from its fresh state Cooling meat extends its useful life because both bacteria and meat enzymes become less active as the temperature drops Even so, spoilage does continue Meats keep best at temperatures approaching or below the freezing point, 32ºF/0ºC Freezing Freezing greatly extends the storage life of meat and other foods because it halts all biological processes Life requires liquid water, and freezing immobilizes the food’s liquid water in solid crystals of ice Well- ... Even so, spoilage does continue Meats keep best at temperatures approaching or below the freezing point, 32ºF/0ºC Freezing Freezing greatly extends the storage life of meat and other foods because it...these stinky compounds Refrigeration In the developed world, the most common domestic method for preserving meat is simply to keep it cool Refrigeration has two great advantages: it requires little or no... preparation time, and it leaves the meat relatively unchanged from its fresh state Cooling meat extends its useful life because both bacteria and meat enzymes become less active as the temperature drops