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Why is ground meat more perishable than a steak?

Grinding fosters bacterial contamination in two ways. First, the meat is exposed to the spoilage-causing microorganisms that may be present on the butcher's machine or hands. Second, the surface area of the ground meat has been enlarged to many times its original size, thus making the meat more vulnerable to airborne bacteria.

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05:53:11 on 08/04/07 by Webmaster - Questions and Answers -