Does meat not go bad if it is cooked all the time?

*The meat is cooked all the time and it does prevent spoilage**.

First of all, it is necessary to understand the reasons why food spoils. Spoilage is usually due to the growth and multiplication of bacteria or molds, resulting in a change in the chemical properties of the food, making the food no longer fit for consumption. And when cooking meat, high heat can kill most of the bacteria and mold, thus preventing spoilage.

However, cooking meat all the time can also lead to some problems. First of all, if the meat is cooked for a long time, some of the nutrients in the meat may break down, leading to a loss of nutritional value. Secondly, if the cooked meat is not properly preserved, it can still be affected by bacteria or mold.

Finally, boiling the meat all the time may cause the meat to become overcooked and taste worse.

So, while cooking meat all the time can prevent the meat from spoiling, it is also important to pay attention to when the meat is cooked and how it is stored to avoid other losses or problems. If the cooked meat is no longer fit for consumption, it should be discarded promptly.

Ha, as smart as I am! If the stew or larger pieces of cooked meat are heated once a day in summer and once every two days in winter, they will not spoil (the temperature in the North China season), and the meat will taste better. If you think in advance that you can't finish it at one time, and you need to heat it up a few more times in the next few days, don't make it too soft the first time, so as not to heat it too many times, rot, and the shape and taste are not good.

No, if you keep cooking, the nutrients in the meat are boiled in the soup.

It is estimated that it will not deteriorate, but the nutrition is probably gone.

Some people cook the meat with moderate hardness and softness, and some people follow the same recipe but can't make it. The heat, time, and even the use of oil and starch all have an important impact on the texture of the meat.

Whether the meat is tender or old, the core point is temperature, because it determines the 2 core elements of cooked meat: the state of muscle fibers and the water content.

Returning to the question above, let's first take a look at the reasons behind the more stewed the meat becomes, the more it is fried, the harder it becomes.

Muscles are made up of bundles of myofibrils, and water is stored in them.

Normally, water is tightly wrapped in it, and you can't squeeze it out even if you squeeze it hard.

However, if the temperature of the meat rises, the myosin and actin in it will lose their elasticity due to aggregation, and this strong water storage capacity will disappear.

The fibers of chicken are relatively full before heating, and there are varying degrees of dehydration and shrinkage after boiling or roasting.

That is, when the temperature rises, the meat undergoes a process of ripening and aging at the same time.

In principle, food safety and deliciousness do not seem to have the same thing.

Temperature is the key to the texture of the meat, as it determines the state of the muscle fibers and the moisture content of the meat.

As the temperature rises, the meat cooks and ages at the same time.

The proper use of methods such as stir-frying over high heat, slow frying over low heat, and stewing can reduce the aging of meat.

The same attention should be paid when heating the meat at the second degree to avoid overheating and cooking the meat hard.

Generally speaking, the hardness of meat is related to the body part, age and activity of the animal (this sentence comes from the meat chapter of "Food and Cooking").

The book also gives a good example of the relationship between the hardness of the meat and the body parts, age and activity of the animal. For example, beef tenderloin is more tender, and beef leg meat is older. Because the loin is less moving, but the legs are more moving, the proportion of connective tissue is much higher than that of the loin.

Therefore, when dealing with areas with a lot of connective tissue, it will be simmered for a long time until it is soft and rotten.

In addition to the influence of connective tissue, the proportion of fat contained in the meat also has an impact on the taste. The brisket will be fatter, and if it is stewed for the same amount of time as the beef leg, the brisket will feel softer and the beef leg will be relatively firm (note that it is relative).

Needless to say, the difference between old hens and young chickens is well known.

Why is it that when the meat is boiled for a long time, some of it will be very soft and rotten, and some of it will not be able to bite at all?

Most of the times we will encounter it are a matter of time and tools, depending on the meat (taking into account the age, part of the meat, etc.), it will take different times to cook it.

All are stewed, beef tendons or beef tendons (the parts with the most connective tissue!) I cook it in a pressure cooker for 40 minutes, brisket in a pressure cooker for about 25 minutes, and in a soup pot or a cast iron pot, I cook brisket for two and a half hours — I can get the soft and rotten effect I want with these times and tools, and you can also try to see how long it takes depending on the part and the tool.

The stewed beef shoulder is a little lower in fat than the brisket, and the connective tissue is a little less than the beef leg, which I really like to use. (Red wine and chocolate beef stew can be cooked quickly in a very short time for the already tender parts, otherwise it will be called overcooking.) The very obvious manifestation is the stir-fried beef, fried tenderloin, fried pork belly, etc., especially the pork belly, which is not like all kinds of shredded meat that can be used to tender meat powder, but can really only rely on the heat.

If the heat is right, it will be crispy when it is fried; If the heat is not right, you won't be able to bite it at all. For people with little kitchen experience who want to fry pork belly, I usually recommend stewing until soft before stir-frying...

The more the meat is stewed, the more crispy it becomes, because you can absorb more water to nourish the meat during the stewing process, but the skin of the meat after cooking is already tight, and the water cannot enter the inside, and when heated repeatedly, the more water is lost, the harder the meat will be.

There are two reasons for this, one is that the parts of the meat selected for stewing and stir-frying are different, and the bone meat is relatively softer and softer, and in addition, the time for stir-frying and repeated heating does not add up to the time for stew, so the pork has not yet reached the point of softness.

Because the meat will rot because there is moisture in it, and the fat in it or the jerky will come out when it is stewed, but if you say the roasted meat, the fat in it will flow out because of the heat, and then the meat inside will become a little firmer and firmer.

Hello, because when the meat is stewed, its moisture loss is relatively slow, and the moisture in the lid will keep returning to the meat, so the more the water leaks, the more cooked it is, and when the meat is repeatedly burned, it will become old because the fire is too large and the moisture loss is fast.

In general, meat can be stored longer after cooking. But specifically, factors such as whether the meat is raw or cooked, as well as the storage method, temperature, etc., will have an impact on how long the meat will be stored.

First of all, there is a difference in the storage time between raw and cooked meat. In general, raw meat can be stored for a shorter period of time because raw meat tends to grow bacteria and microorganisms in an environment with high temperature and humidity. However, in some cases, cooked meat can be stored for a longer period of time.

For example, cured products made with a large amount of salt, such as bacon, sausages, duck, etc., can be stored for a long time by inhibiting the growth of bacteria through the action of salt during the production process. In addition, vacuum-packed industrially produced cooked meat products can generally be stored for half a year after strict sterilization procedures and vacuum treatment.

Secondly, the storage method and temperature will also affect how long the meat will be stored. In general, the temperature of the refrigerator compartment is usually between 4 and 7 degrees Celsius, which slows down the growth of most bacteria and microorganisms, so that raw or cooked meat can be stored for a longer period of time. However, if the meat is placed in the freezer compartment of the refrigerator, at a temperature of minus 18 degrees Celsius, almost all bacteria and microorganisms will be inhibited or even killed, so the meat can be stored for a longer time.

In addition, if the meat is vacuum-packed and placed in the freezer compartment of the refrigerator, the storage time of the meat can be further extended.

Finally, while cooked meat can be stored for longer in some cases, raw meat also has its advantages. For example, some fresh raw meat, such as fresh raw fish, raw shrimp and other seafood products, can be stored in a low temperature environment for a long time, and these products can better release umami and nutrients after heating and cooking.

To sum up, whether the meat is raw or cooked will affect the storage time, while the storage method and temperature will also have an impact on the storage time. In general, raw meat can be stored for a shorter period of time, while cooked meat can be stored for a longer period of time with proper handling and storage.

It is long when it is cooked, because when cooking meat, you can put some salt and some seasonings in it, which can prevent the invasion of most harmful bacteria, under normal circumstances, cooked food can be put straight at a long temperature for 24 hours before it will deteriorate, but raw is not good, it is easy to be invaded by harmful bacteria, and it will change its taste, so in contrast, cooked food is longer than raw food.

The texture of the meat has little to do with "first roasting" or "reheating after roasting".

When cooking, the change of the taste of meat is a very wonderful process, which probably goes through five stages: "raw meat", "broken meat", "old firewood", "soft rotten" and "old firewood".

"Raw" means that during the initial heating stage of the meat, the skin will quickly become ripe, and the protein on the surface will shrink, locking in the water and fat inside. At this time, the meat is very tender.

Like the boiled pork slices and small crispy pork that we often eat, the taste of the meat is basically in this state.

If we continue to heat, the protein will continue to shrink, and at this time, a large amount of water inside the meat itself will flow out, and other moisture in the pot has not completely penetrated into the meat.

If the heat continues, the protein will continue to shrink, and the water and fat of the meat itself will continue to flow out in large quantities, but at this time, the other moisture in the pot will also begin to penetrate, the connection between the fibers will not be so strong, and the taste will begin to become soft and rotten, entering the stage of "the more you stew, the more crispy it is".

If the heat continues, the protein will continue to shrink and shrink, and the water and fat of the meat itself will be lost, and the penetration of water will begin to fully exert its power, so that the connection between the fibers of the meat will become weaker and weaker, and the whole pork will begin to fibrosis.

At this time, if you eat it again, you will find that it will not only have no fragrance, but will also become firewood and old again, stuffed and difficult to swallow, which is why the subject will feel that "if you heat it several times, it will become old and woody".

This is because the collagen in the meat is decomposed into various fine collagen fibers and released a large amount of water during the first firing, which is quietly roasted for a long time by high temperatures and prolonged cooking, making the meat more tender. When heated again, these tiny collagen fibers reconnect to form larger fiber bundles, resulting in stiffening of the flesh.

In addition, during the heating process, the protein is also destroyed, causing it to lose moisture and elasticity, which can also lead to the aging of the meat.

Therefore, when eating leftover meat, it is recommended to use low-temperature slow cooking or heating in water to avoid overheating and aging the meat. At the same time, the meat can be cut into slices or strips of equal thickness to ensure that the whole meat block is heated evenly during the heating process, so as to effectively reduce the aging of the meat.

This is because during the process of burning, the meat undergoes a series of chemical changes. When the meat is first burned, the collagen in the meat will gradually break down into collagen fibers, which will gradually soften during the burning process, making the meat more and more crispy.

However, when the meat is heated and burned again, these collagen fibers have already broken down to almost the same amount, and reheating will cause the moisture in the meat to be lost, making the meat more dry and aged.

Therefore, if you want to maintain the tenderness of the meat, it is best to eat it directly after the first roast and not reheat it. If you need to heat it up again, try adding some water or broth to keep the meat moist.

If the heat is too large, it will lead to the rapid loss of moisture in the meat ingredients, and the meat ingredients that have lost a lot of moisture will become old and boring, and hard.

This is because the connective tissue degeneration occurs during the cooking process of meat, and the change in temperature during cooking has a great impact on this carrying. When fired for the first time, the connective tissue inside the meat is gradually broken down and softened due to the long duration and the slow rise in temperature caused by the addition of water or other liquids, resulting in a crispy effect. However, when heated again, due to the short time of high temperature and the decrease in moisture content, the connective tissue can not continue to decompose and soften, and some proteins will also lose stability due to high temperature and denature, and the meat will become older and older in this case.

When we first grill the meat, over time, the heat will gradually denature and hydrolyze the protein and collagen in the meat, a process that can make the meat softer, crispy, and more delicious.

This is because the collagen in meat can be broken down into smaller molecules at high temperatures, which can be combustible to form a gel in the meat, increasing the tenderness of the meat.

However, when the meat has already been cooked, reheating it causes the proteins and collagen to rearrange and form a tighter structure, causing the meat to become older and harder.

This process is known as the "reversion effect", and the reversion effect causes the proteins and collagen in the meat to rearrange to form a tighter structure, causing the meat to become older and harder.

Therefore, if we want to heat the meat that has been destroyed to make cooked meat, it is best to choose a heating method so that the temperature in the meat rises slowly and can reduce the effect of the recovery effect on the meat quality. This ensures that the meat tastes smoother and has a better taste.