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The meat is cooked by the evaporation of this water. When the water is vaporized it leaves the meat through pores in the surface of the meat. Another source of water vapor is the Maillard Reaction. This reaction is responsible for why meat, and many other food products, turn brown when cooked. This reaction only occurs at high temperatures.
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [ 1 ] [ 2 ] The biological substances include such items as meat , poultry , lettuce , beer , milk as examples.
The meat and fowl considered appropriate for roasting included domestic fowl, feathered game, small furred game, suckling pig, and, less commonly, lamb. Roasts were rarely of other butcher's meat, large furred game, or organ meats. [19] Other dishes were often served alongside the roasts, including sauced and stuffed meats and meat pies.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Games. Health. Home & Garden. Medicare. ... and culinary consultant for the show to talk about creating the show's recipes, chemistry in cooking, and what really ... so food is a huge part of my life.
The book includes chapters such as "The Chemistry of Milk", "The Chemistry of Baking Powders and Their Use in Baking", "The Chemistry of Vegetable Cookery" and "Determination of Hydrogen Ion Concentration" and contains numerous illustrations of lab experiments including a Distillation Apparatus for Vegetable Samples and a Pipette for ...
While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 100 °C (212 °F) creates "negligible amounts" of HCAs. Microwaving meat before cooking may reduce HCAs by 90%. [91] Nitrosamines, present in processed and cooked foods, are carcinogenic, being linked to colon cancer.