Taste Home Cooking
September 1st, 2009
US $.01
Why sometimes bloody meat flavor, although it was cooked thoroughly? Mainly steaks, meatloaf and chicken.?
Sometimes, when I go eat eat meat or homemade, it has a bloody taste mild, cooked according to him too long isn't enouch. But I know it was over cooked long enough, it does look like pink, sometimes almost to its exaggerated and sometimes it has a mild taste of blood? I do not have bleeding gums, so I have not mine and I know just remember sometimes (about 50 percent of the time) when I eat steak, meatloaf or chicken.
From what I know about in the food industry and some from agriculture there are two possibilities, the meat was not "bled" for long enough prior to slaughter. That is, if the animal was killed and left to hang for blood from it's drain body, it was not finished and drainage of the blood in the tissue remains as usual, gives the taste of blood to the muscle after it is cooked. The other possibility that vegetarianism has many added to a physiological point of view of the animal. Fright covers the muscles of an animal that has to be about death. The body is stiff in the defense of what will happen. This keeps the blood in the tissue and it is also difficult to chew. There is a different flavor in the meat that comes from the fear of an animal to die. It is almost a sour flavor. You can tell if your palate is not refined enough Sorry. To say, but a large quantity of animals, the abattoirs are slaughtered are both scared and abused before her death. There is a theory I've heard. Anger comes from food in the fear that the meat of an animal not died a natural death is left. Cultures that eat a lot of meat to show each other more violence and anger, than most. I heard this long recognized and have the phenomenon of watching me.
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