Meat

Some people in India accept the cow as a sacred animal (according totheir religious beliefs). It would be considered sacriligious to kill the cow, and so they allow cows to wander freely and die natural deaths. And eating an animal that has died on its own is considered to be a really bad idea in terms of a person's health. It might have died of a communicable diseased, it generally begins to rot right after death, and so forth. Some people in India are also, no doubt, vegetarians, who would not eat any animal. However, generally, it is the religious issue that specifically bans eating beef.

Even if the cow died a natural death, it is still sacred; it would be like eating a homeless person who has died overnight--we woudn't do it, and they won't eat a cow.

I did my 6th grade science fair project on this. Some soda contains acid and can eat or decompose the meat. If soda has lemon in it the meat will turn brown and have white flakes around it, ( i'm not sure what this is called)

It was invented in the WWII era when soldiers began returning home from Italy having developed a taste for Italian spaghetti and pasta dishes. America has always been a meat loving country and chefs began to envelop balls of meat into pasta dishes to satisfy cravings of both regions. As it began to catch on, it was put out to the masses by Chef Ettore Boiardi (Chef Boyardee).

it makes it taste salt and better.

Depends on the food. Straight into a Ziplock bag is good for liquid or berries for example. You can use a straw to pull out all the air before sealing. Meat, poultry, I recommend wrapping in plastic wrap , then in foil. then putting in a ziplock . Bread i do the same. Must protect from freezer burn as well as keeping air out.

The health benefits of eating meat

Meat contains a high concentration of protein, which may be beneficial to the body, as protein is an essential nutrient.

More importantly, since meat contains all of the essential amino acids, it is one of the greatest sources of protein.

Meat contains a lot of nutrients, including iron, zinc, and selenium.

While iron aids in the formation of hemoglobin, which transports oxygen throughout the body, zinc aids in tissue formation and metabolism, as does selenium, which aids in the breakdown of fat and chemicals in the body.

Vitamins are also an important part of one's diet, and vitamins A, B, and D can be found in meat.

These vitamins not only promote good vision, stronger teeth and bones, but they also support the central nervous system, thereby promoting mental health.

Another significant advantage of eating meat is that it helps to keep your skin healthy.

From animals like sheep, pigs, cows, chickens etc.

Ground beef. Ground beef comes from the parts of a bovine's carcass that are not good for steaks or roasts, and are best ground together to be used for hamburger or meatballs.

According to the website listed on the label, cook the ham at 325 degrees for 15 minutes per pound. Make sure the internal temperature comes to 140 degrees. You will need to baste it during the cooking time, as not doing so tends to dry out the ham. They also suggest placing foil over the ham, or covering the baking dish or roasting pan with a lid. Hope this helps.

12 American: chuck, brisket, shank, rib, plate, short loin, flank, sirloin, tenderloin, top sirloin, bottom sirloin, and round.

14 British: neck & clod, chuck & blade, thick rib, fore rib, thin rib, brisket, shin, sirloin, flank, rump, silverside, topside, thick flank, and leg.

Marbling is the fat content. Well-marbled meat is tastier.

Tenderizing and marinading are steps that are taken to improve the chewability and flavor of the cheaper cuts of meat. In order to to avoid the possibility of serving and eating meat that is tough, and hard to chew, it is tenderized. Meat is also sliced across the grain before it is served, making the muscle fibers shorter and less stringy and therefore, easier to chew with a greater sensation of tenderness. Natural tenderness and better flavor are why higher prices are charged for the better cuts of meat.

Yes u can it doesnt have a effect

No, fruit is not meat. Fruit is fruit, and fruit only.

A pear is a fruit but there is also a pair witch means two of something

You put it just for a minute. The microwave will cook the meat if not careful. Some ovens have a defrost function use that if it is there. I do it one minute at a time until I get to the right amount of thawing. Keep in mind it still will cook a bit after the meat comes out of the microwave .

It depends somewhat on the meat. However, most red meats and pork can be re-frozen with this caveat: the meat must have been thawed in the refrigerator. If it was quick thawed in water or the microwave, it should not be refrozen.

It depends on how completely it was defrosted. If it still had ice crystals it was not thawed completely. If all of it got over 32 Deg F do not refreeze.

Hindus don't eat meat because they believe animals are sacred.

Kitchen scientists have measured the minimum heat level needed to melt the fat away from the meat. It takes a temperature of 150 degrees Centigrade to melt fat in red meats and 240 degrees Centigrade for white meats.

The maximum temperature reached while boiling meat is 100 degrees Centigrade, the boiling point of the liquid the meat is plunged into.

Now you can see where the problem is. The temperature of boiling water is not high enough to melt the fat hidden in meat. You could argue with me that in a stew for example, the meat is cooked for a longer period of time than a pan fried one, thus the fat will have more time to leave the cut. Unfortunately, this is not a matter of time but a matter of temperature.

Another bad point for the boiling method is that through osmosis, the meat looses some of its proteins, and most of its aromatic compounds and minerals to the liquid surrounding it. This will not happen with the other cooking methods which are classified by chefs as a way of cooking by concentration.

In conclusion, it is healthier to roast, grill or pan fry a cut of meat, as soon as the fat that as melted away from it, is kept aside or if you take the excess fat surrounding the meat away with a bit of kitchen paper at the end of the cooking process. And it will be tastier too!

we have two different types of meat one is RED MEAT and WHITE MEAT for example beef is a red meat and chicken is a white meat more over venison meat its in pink colour and pork as well.

All dark.

it is prefered

i have found it is either Osteophobia or Cartilogenophobia.