Hey guys, sorry this one somehow initially slipped by me and JohnG5 and then we did answer a question on it on one of the livestreams so I didn’t think to come back and provide a more detailed answer. Personally, I don’t think it can be answered much better than Dr_Pain did and I am certainly not going to try to poke holes in what he said as he is obviously knowledgable on the subject.
We are contacting a few university meat departments to have their professors on as Meatgistics Podcast guests and a further explanation of this will absolutely be on there. AS well as the Encapsulated Citric Acid question someone asked a few weeks back about how ECA keeps the meat “safe” while in the danger zone if it doesn’t melt fully until 130°. I believe the answer to that is enough of it is released earlier that it creates enough of an acidic environment to prevent the microbes from being able to reproduce. The cells can’t let anything in through their cell walls so they can’t “feed” and die off. BUT I have read an interesting article that claims that isn’t the case. Anyway, long story short, awesome job by Claude and we will do better at getting to the sciency ones sooner!
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