Meat

ummm i think its about 10 grams a slicethe mass weight is 20 grams a slice if you do the math the mass is right if you do the mass wrong it would be 10 grams

Yes, but they are cautioned to eat meat sparingly.

jaguars eat meat such as deer, fish, turtles, armadillos, reptiles, and monkeys.

eggs in meatball recipes are to bind them ,so you could try flour or breadcrumbs, but they may fall apart , or be too dry that way. but its worth a try, you may discover a new tasty dish.

Traditional bacon, as defined, only comes from pigs.

However, there are products on the market that are not made from pig meat that are also called bacon, like Turkey bacon.

That's not very specific but here goes nothing:

HAHA! LITERALLY NOTHING!!

Just kidding...:

chicken

pork

beef

duck

goose

turkey

ham

bacon

shrimp

sausage

and things of that nature - hope it helped!

Meat tenderizer helps make the meat tender and the way to use it is to just sprinkle it on the meat like seasoning. Meat tenderizer is mainly like salt but for tenderizing meat.

Tenderizers containing papain, a papya enzyme work well. For cut-up chicken,soak covered in the fridge in milk for 1-2 hours. The lactic acid will tenderize it without making it mushy.

The target market for chicken meats is for the consumption by people. The chicken meat is bought for the preparation of food in the home, and for preparation in food services.

yes because it gives them protain which helps they're growth and repair.

As long as it has remained frozen, then yes, it is probably safe to eat. The problem will be if the meat has dried out in the freezer, which can happen if it is not sealed to retain moisture.

Depending on what it is, you might cook it slowly in a stew or soup; in small stewed pieces, you won't much notice the fact that the meat was dry.

If the freezer burn was the result of poor packaging rather than extreme age, you might try cutting off the dried out spots. The freezer burned portion almost always has an off-flavor so you wouldn't want to add that to your recipe. Those spots tend to be rather papery and can come off somewhat easily.

Realize, though, that even the unburned portion meat may have turned rancid or picked up other flavors, so it might not be edible anymore.

Yes, if flies lay eggs in exposed rotting meat their larva will feed themselves until developed and then turn into new flies. If the rotting meat is not exposed the flies will not be able to lay eggs and there will be no emerging flies.

fresh uncooked sealed meat can stay good 7-10 from purchase if kept inn fridge at the right temp. It depends on what type of meat. Some meat can stay in you fridge for 3 days but chicken and fish don't work. Cook those meats on the same day or the very next. Meat can stay in the freezer for much longer than that.

Yes. Raw vegetables contain the greatest amounts of vitamins and minerals, and provide fiber to help your digestive system stay regular. However, the TASTE of some vegetables is improved by cooking. Raw beets are not high on my list of favorites.

There are some vegetables which shouldn't be eaten raw: potatoes, for example, must be cooked in order to break down the starch.

As a rule of thumb, if a vegetable doesn't taste good to you raw, then cook it. The difference, nutritionally, won't be significant provided your diet is well-balanced.

No not all raw food is high risk. Raw food can be divided into two general categories: low-risk and high-risk. Low-risk raw food includes items such as fruits vegetables legumes nuts and seeds. These foods are safe to eat raw and do not require any additional preparation. High-risk raw foods include raw eggs raw meat raw fish and unpasteurized dairy products. These items can contain harmful bacteria or parasites that can make people sick if consumed uncooked. Therefore it is important to properly prepare these items before eating them.

When it comes to raw food it is important to understand the risk associated with each item. Below is a list of low-risk and high-risk raw foods:

• Low-Risk Raw Foods:
  • Fruits
  • Vegetables
  • Legumes
  • Nuts
  • Seeds
• High-Risk Raw Foods:
  • Raw eggs
  • Raw meat
  • Raw fish
  • Unpasteurized dairy products

It is important to remember that proper preparation is key when it comes to consuming raw food. High-risk items should be properly cooked to reduce the risk of foodborne illness.

Venison does not usually require much preparation before cooking. Venison steaks (shoulder or fillet etc...) are best pan-fried on a medium high heat for 5-7 minutes each side (depending on thickness and how rare you want it). Taste-wise, venison steaks are best served rare, however due to a disease similar to vCJD (mad cow disease) spreading through deer herds, some people are uncomfortable with rare venison and instead prefer venison cooked until it's just barely pink in the middle.

All other (non steak, non fillet) cuts of venison are best stewed over a long cooking time (they can be slightly chewy otherwise).

Bolognese is a meat sauce and although meat sauce is made throughout Italy it is traditionally called Bolognese because it is claimed that it originated in the town of Bologna, Italy.

Sick ham. It needs curing. Get it medicine immediately or it will die.

Most persons do their food shopping at various supermarkets. The balance of quality, price and convenience suits most persons requirements. Time taken to explore farmer's markets will reward with higher quality foodstuffs at reasonable prices.

Possum resembles pork more than any other meat. It is actually quite delicious and historically was eaten on special occasions by people of meager means living in the deep south or Appalachia. Every attempt should be made to capture the possum alive and feed it on corn and fresh water for a week or two before slaughter.

Straight from the woods the possum is still edible and is no more an opportunistic eater of carrion than a crab, and we all know how good they taste.

It is fat.

frozen meat has more bacteria as it is in the freezer with lots of other food

i guess it could if you would inhale the smoke it could but that's the only way i see it happening

Some cuts of meat are tough because they come from an area of muscle that works hard, or they have a lot of connective tissue in them. Tough cuts of meat are best cooked in a slow moist way, such as a stew, because this gives the fibres time to absorb moisture, soften and break down.

Meat from more tender cuts can become tough if overcooked, dried out, or if not given a few minutes in a warm location to relax and let the juices redistribute after cooking.

No..

In my experience, it is better to leave the marinade on for cooking. Depending on the marinade, it will glaze on the meat and enhance the flavor.