Ther is a disease common to poultry called salmonella, the only way to kill it is to cook the meat to a certain tempereture. Although I do not know the exact temp, if you cook poultry until it is flakey in the center it will kill the salmonella, making it safe to eat. The art of getting it done without drying it out is hard learned, just remember over done is better than under done.
Why is meat tender? Or rather, why is some meat tender, and some not? You get what you pay for. Meat from the hindquarters is made up of much larger muscle groups, with less cartilage and connective tissue and is therefore more tender. Meat with the fat deposited within the steak to create a 'marbled' appearance has always been regarded as more tender than steaks where the fat is in a layer around the outside. But there is a view that both stress before slaughter in particular, and lack of aging of the meat has more to do with toughness than most other factors, including marbling . There is a complex interplay between pasture species effects, protein intake, calcium status, stress before and at killing, breed, the age of the animal, and how the meat is treated after slaughter.
The best meat cuts on an animal can be made tough by stress, and an older animal can have relatively tender meat if it is docile, handled and slaughtered without it becoming stressed, and the meat aged correctly.
The message for the person killing beasts for the home freezer is that a quiet and humane kill gives superior meat; for the hunter, an animal ambushed and killed cleanly and instantly will have superior meat to that chased by dogs or not killed cleanly.
The message for the consumer is that the more you pay, the more likely the meat is to be tender. Any expensive cut that is not tender may have been stressed before slaughter. For cheap cuts, we must resort to pounding it with a tenderizing hammer, marinating it with ginger, or cooking it long and slow.
From Morgan et al 1991 -tender and tough meat cuts as measured by shear force derived from the US National Beef Tenderness Survey. 'Tender' and 'tough' are grades, and the most tender cut is at the top of each column. The terminology for the cuts is American.
How do you measure 'tenderness'?
Scientists measure the force needed to shear muscles. The more force needed, the tougher the meat is. This is known as the 'Warner-Bratzler shear force test'. It's units of measurement are kilograms of force needed to shear a 1 cubic centimeter muscle sample. The other method used is a straight sensory panel test, where ordinary people eat the meat and record their perception of it's tenderness. In the table above, the most tender cut, tenderloin, had a shear force of approximately 2.6, and the toughest meat cut, top round steak, had ashear force of 5.3.
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Dark meat is juicier then white. Dark poultry meat contains more fat than white poultry meat. Fat carries more flavor. So, yes, dark meat has more flavor than white meat.
Fish comes from the water Poultry, commonly known as chicken or turkey, are birds. Meat, commonly considered anything other than poultry and fish, are mammals.
Chickens scratch with their right leg, thus building up muscle with makes the meat tougher, hence the left leg is more tender.
Lamb's meat is more tender than sheep (mutton).
Poultry farming is the raising of domesticated birds such as chickens, turkeys, ducks, and geese, for the purpose of farming meat or eggs for food. Poultry are farmed in great numbers with chickens being the most numerous. More than 50 billion chickens are raised annually as a source of food, for both their meat and their eggs.
The USDA's Meat and Poultry Hotline recommends that any meat not be held out of refrigeration for more than 2 hours. If the ambient temperature is 90 degrees F or greater, then it should not be out of refrigeration for more than 1 hour.
Because they taste better. Their depression at being slaughtered flavors the meat and makes it more tender.
Despite kangaroo meat being healthful and readily available in supermarkets and at butchers, not very many Australians eat kangaroo meat. Beef is the most popular meat eaten in Australia, followed by poultry, lamb and pork/ham. Fish is also eaten more commonly than kangaroo, as are more exotic meats such as turkey.
Nietzsche was considered to be tough-minded, as he often challenged traditional philosophical perspectives and promoted individual strength and self-overcoming. His concepts of the "will to power" and the "eternal recurrence" demonstrate his emphasis on personal resilience and the pursuit of excellence.
More than 55 pounds.
Most tend to, yes. More women tend to be vegetarians / vegens than men, and women tend to be on diets more than men (red meat is high in calories, so it is often limited or cut out of many diets).
Horse meat is consumed in Canada, Japan, Switzerland, France, Italy, Belgium, and other European countries. It s a lean, dark and tender meat, more like moose than beef.