MEDICINE
INFECTIOUS DISEASES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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it is a cut of meat you like
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the core of the meat has been elevated to the proper temperature while cooking
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it has been seasoned properly
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only if it has been baked in an oven
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Detailed explanation-1: -Look: Red meat should be bright red-that’s when it’s at its freshest. If it turns purple or brown-ish, it is probably still safe to eat, but it has been exposed to some oxygen. As raw chicken spoils, it turns from pink to a greyish colour.
Detailed explanation-2: -Myoglobin breaks down during cooking and causes meat to be brownish in color when cooked to well done (170+ F). Meat at lower degrees of doneness such as rare (140 F) and medium rare (145 F) has not fully denatured and still provides some red or pinkish red color to the cooked meat.
Detailed explanation-3: -Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.