How do you measure meat?

Answer 1

That depends on what kind of meat thermometer you are using. Some cannot be left in the oven. Others can take the heat. Make sure you know what kind you have.

If you have one that is not made to stay in the oven, you will have to remove the meat from the oven and insert the probe into the thickest part of the meat. Then you will need to wait until the reading stops changing to verify the temperature.

If your device can stay in the oven, insert the probe into the thickest part of the meat before putting it in the oven.

Answer 2

Well, it is simple really. To measure good quality meat in beef you have to take in consideration the size and girth of the meat, and also the colour. Because if it is light brown, that is bad beef, but if it is pink it is okay! However, you can have black meat if you are feeling adventurous.

I do hope this has helped! Also take into consideration, how much meat you want and which sauce you want with it? It is strange but mayonaise tastes nice with beef!

Hope this helps.

Answer 3

There are two primary ways - by culturing a sample from the meat and by analysing a sample for bacterial DNA.

To take a bacterial sample from beef or pork, you simply take a sterile sponge moistened with sterile buffer solution and swipe the sponge over the surface of the meat. For poultry (chicken, turkey, duck, etc), you can either use the sponge method or you can use the "shake and take" method where you place the sterile buffer solution in a large bag, add the bird to the bag, seal it off, shake the bag vigorously then collect the buffer solution left at the bottom of the bag.

To set up a bacterial culture, you can either aseptically transfer the buffer solution to an agar plate (the round Petri dishes filled with a semi-solid medium, usually shown on TV as red although there are many different colors and types of media available) or you can use any of several commercially available culture strips/papers/kits. The culture media is then incubated at 37 degrees Celcius for at least a day, although some techniques may require longer, then observe the plate and count the number of visible colonies growing.

To analyse a sample for bacteria DNA, you take the buffer solution and first break apart the bacterial walls then purify the DNA that is released. You then put the purified DNA into a machine with DNA building blocks (nucleotide bases) and primers (sections of DNA that are specific to certain genes of interest and are labeled with fluorescent dyes). Start the machine up, and after a few hours you can see if the genes you were looking for were found, indicating the type and amount of bacteria there may have been in your original sample.

Culturing bacteria allows for a better count and also allows you to determine the exact name of the bacteria on the meat; unfortunately, this also takees a long time and the lab analyses can become expensive. DNA-based techniques are faster, but the trade-off is uncertainty about the amount and type of bacteria that was present.

Answer 4

no measureing cups are bae

Answer 5

You must weigh it.

Answer 6

by weight