(A) Delaware
The name of the state comes from Virginia’s first colonial governor, oddly enough: Thomas West, 3rd Baron De La Warr. (The name comes more from his title than his name itself.) The state is the second smallest, beat only by Rhode Island. It’s sixth from the bottom in terms of population, but it’s the most densely populated state because of its size. It ...
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Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to ...
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Meat is a great source of protein. Some people may have issues digesting meat, leading to several health issues. From nausea to high blood pressure, a meat heavy diet can do a lot of harm. Solutions include focusing on portion control or cutting out meat entirely. Meat can be a really healthy, protein-packed staple in your diet, but it doesn't necessarily work for all body types and ...
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Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. Freezing doesn't usually cause color changes in poultry. As the U.S.
Department of Agriculture points out, it’s normal for fresh meat to change color during ...
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Brown meat!? That’s right. Brown meat is okay to eat.. So what makes meat red in the first place?That red liquid you see is actually water mixing with a protein that gives meat its red color, myoglobin. Myoglobin is a protein that stores oxygen for aerobic metabolism in the muscle. All mammals contain this protein in their meat tissues and is very similar to hemoglobin which stores ...
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Meat contains iron, fat, and other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Determining if meat has spoiled can sometimes be tricky so some people often just shrug their shoulders and assume that they’ll be fine even ...
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A natural phenomenon in cured meat (and some fresh meat) is the occurrence of iridescence or a rainbow appearance on the cut lean surface.So ,some meat may also show an iridescent sheen. This is because meat contains iron, fat, and other compounds. When light shines on a slice of meat, it splits into colors like a rainbow.
There are various pigments in meat compounds that can give it ...
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A meat’s sell-by date doesn't really tell you whether the meat is safe to eat. While you should never purchase meat after its sell-by date, meat safety after purchase has more to do with how you store it after bringing it home from the market. If you don't store it properly, meat might become unsafe well before its sell-by date or might remain safe for months after its sell-by date. ...
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The absolute best way to thaw frozen meats is by leaving it in the fridge until it's completely thawed. If you're crunched for time, take the meat out of it's package, put it on a plate, and place it under cool RUNNING water. This carries away any bacteria that is already present or that grows on the surface of the meat and gently thaws the meat in about 20 minutes (for small cuts) or an hour ...
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So, you've stocked up on quality beef for your barbecue. It's the perfect bright red color, but once you get home and open the package, you notice it looks a little gray on the inside. Annoyed, you throw it away and head back to the store. But stop! That gray color on its own doesn't mean the meat has spoiled. Again, our old friend myoglobin made that happen. The meat on the surface of the ...
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