Meat

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Because coke has an acid called Phosphoric acid which has a low pH level (2.5-2.7) The phosphoric acid leaches the calcium out of the meat, thus making it tender. Also, other sodas can make meat tender, such as sprite, pepsi or 7up.

The average 1-cup serving of chili with meat is about 250-350 calories.

You can, but tastes better in a conventional oven.

you could say that people discovered it in ancient Egypt where they used to preserve bodies using salt. over time people have used that method food to but nowadays people just use freezers and fridges!

The rule is that the meat that needs to be cooked to a higher temperature should be on the bottom. If chicken were stored above beef and the chicken leaked onto the beef, the beef might not be cooked to temperatures high enough to kill bacteria normally found in chicken.

Generally, though, you don't want to store seafood where it can leak onto other meat. After all, you don't want your steaks to smell or taste of fish!

Shark meat is not poisonous, BUT it is high in urea (sharks store pee as urea in their tissues). So in order for it to taste good, it is usually soaked for a number of hours in water to get rid of the urea.
No because people in China eat shark fin dim sum.(even though it is illegal)

Red meats, like beef and pork, tend to be high in fat. Other than this, though, a diet high in meat in general is bad for you, because it lacks vital nutrients. A significant consequence of a high-protein, low-carb diet is lack of fiber, resulting in constipation. You should try to follow the food pyramid, eating mostly grains. Some healthier protein choices are legumes/beans, nuts, skinned chicken, and even yogurt.

Meat, such as beef is matured to increase quality. Top quality beef for example is usually matured for 21 days. Two things occur during the maturation process, firstly the 'dry-aging' process which it goes through, enhances the flavour of the meat, which is clearly highly desirable for the consumer. And secondly, the enzymes in the meat break down the muscular fibres, which makes the meat extremely tender.

you can, but you're putting yourself in serious risk of food poisoning.not recommended

If the meat was originally very fresh when frozen, had been thawed properly under refrigeration and then refrozen shortly thereafter, illness would not be likely. The major concern would be that the quality of the meat would be negatively affected. Repeated freeze-thaw cycles make food less palatable.

A serving of meat is considered to be about 4 ounces. This is 2 large or four small meatballs per person.

I think it is a dark coloured meat.Depends when you receive the meat.If the meat is only minutes old it would be lighter than when it would days later

flys land on your food they taste your food with there feet and if they like it they will eat it and then regeritate it on your food, thats why your not meant to eat food after a fly has landed on it, in other words fly eat anything

the Meat Inspection Act of 1906 got started because Theodore Roosevelt was curious about Upton Sinclairs socialist attitute and conclusions about what was happening in the meat packing industries. Because of his curiosity, he sent two men -a labor commissioner named Charles P. Niell, and a social worker named James Bronson Reynolds- to Chicago for surprise visits to the meat packing industries.

After their reports back to Roosevelt, Roosevelt became a supporter for regulation in meat packing industries.

Of generally available cured meats San Daniele from Friuli Venezia Giulia, Parma Ham from Emilia Romagna and Salame Sant Angelo from Sicily cost the most per etto or gramme.

There are many more but tend not to be distributed nationally.

The meatball could be made out of lamb or pork, but in general it is hamburger from a cow--ground beef.

First you cook it like a turkey you wrap it in tinfoil (alive) then put it on a metal tray for 20-30mins then cut and serve!po serves 3

Raw fish tastes almost the same as cooked fish if it is seasoned the same. The main difference between uncooked and cooked fish is the texture: raw fish is more wet/gooey; cooked fish is dryer.

Salt will drain the meat of its water and dehydrates it. Salt has lower water potential then the water in the cell sap of the meat and water will move out of the meat through diffusion. Thus without water, no bacteria can grow on the meat because of the need for water for all living organisms.

Pale white meat indicates a male mussel. A warmer, more orangey color is a female.

1.it denatures the proteins making it easier to digest,and easier to chew. Human jaws evolved into their sleeker form because cooked meat required less chewing. 2.it kills off harmful bacteria, such as salmonella in poultry, and parasites, such as the roundworm that may be present in uncooked pork and that causes trichinosis 3.it preserves for longer than if you left it raw, this is especially true of curing or smoking meat 4. it tastes better. A seared meat surface will contain caramelized sugars, which are sweet and tasty. Also, cooked meat will contain fat in a liquid state, which carries fat-soluble components of flavour.

you can't only in Oklahoma and in some places in Kansas.