washing it
uncooled storage allowing bacterial growth.
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.
Because the salt draws fluids from the meat and helps to inhibit bacterial growth.
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.
Yes it can. Before refrigeration was invented, people exploited this by "salt curing" meat.
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
Because salting as a method of preserving destroys bacteria and prevents bacterial growth and decay of the meat.
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.
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.
Because the meat is ground, there is more surface area for bacteria to grow on. Because cows have an immune system, for a healthy cow the meat can be assumed sterile until cut from the animal. Cutting exposes the "sterile" meat to bacteria, which can grow on the surface and slowly into the meat. Grinding exposes more surface area for bacterial growth.
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.
No, it is not a good idea. Thawing in the microwave speeds up bacterial growth. Any kind of meat that reaches room temperature should be cooked immediately, you can then freeze it. The only time you can refreeze meat is if it is still very cold or still partially frozen.