Category: Meat science

According to food science research, minced beef can lose anywhere from 20% to 35% of its total weight during the cooking process, a fact that surprises many home cooks. This weight reduction leads to a common question for those tracking macros: does minced beef lose weight when cooked? Understanding the reasons behind this shrinkage is key to accurate nutritional tracking and achieving consistently delicious results.

The tri-tip, a cut of beef popularized in California's Santa Maria-style barbecue, was once discarded for ground beef. This flavorful, triangular-shaped roast is actually the tensor fasciae latae muscle, sourced from the bottom sirloin. Understanding its origin is key to cooking this lean, yet tender, cut to perfection.

According to the World Health Organization's International Agency for Research on Cancer (IARC), red meat refers to unprocessed mammalian muscle meat, and mutton fits squarely into this category. This clarification helps distinguish it from other meat types and has important implications for dietary choices, cooking methods, and overall health considerations.

Despite the persistent myth, pigs are naturally very clean and intelligent animals. The misconception stems from their habit of wallowing in mud, which they do to regulate body temperature and protect their skin, not because they are dirty. Debunking whether pigs are the cleanest meat requires looking beyond reputation and into modern food science and animal husbandry.

According to USDA regulations, all ground beef in stores must not contain more than 30% fat by weight. In this context, understanding what does 80% lean mean in ground beef is key to selecting the right product for your next recipe, as this specific ratio indicates a mix of 80% lean meat and 20% fat.

According to nutritional data, a 100-gram serving of raw pork belly can contain upwards of 500-600 calories, a significantly higher count than many other popular cuts of meat. This caloric density can be a surprise for many, yet it is a direct result of the cut's unique composition.

Meat that is hard or difficult to chew is most often called "tough". This common problem arises from a combination of biological factors and cooking techniques, which can transform a flavorful cut into an unpleasant dining experience.

Over centuries, smoking has been a traditional method of preserving and flavoring meat. The cooking process itself does not destroy the nutritional value of protein, making smoked meat an excellent source of this essential macronutrient. In fact, the removal of moisture during the low-and-slow smoking process can actually lead to a higher concentration of protein per serving compared to its raw form.

Over 19% of a typical piece of meat is made up of protein, a complex mixture that determines its nutritional value and cooking properties. Knowing what are the two types of protein in meat can help you select the right cuts and cooking methods for a perfect result every time.

Myoglobin, the protein responsible for the red color in meat, is present in very low concentrations in rabbit muscle tissue. This low level of myoglobin is the primary scientific reason why is rabbit white meat, a fact often surprising to those unfamiliar with this lean and nutritious protein source.