high meat: was salmonella poisoning on Frontline

[Guest guest]

On Tue, 07 May 2002 00:14:01 -0700 Heidi Schuppenhauer

<heidis@...> writes:

Oh good. Chopped fresh from a steak is one thing. Ground meat doesn't

stay

good very long: I used to use it to raise maggots (one of my childhood

experiments) and I was always surprised at how fast it goes bad. A strip

of

meat in the sun will dry out: hamburger just stinks after a few hours!

(Is

that " high " meat?)

****In a nutshell, high meat is whole meat left to sit for some time

until the bacteria content is extremely high. It is the rough equivalent

of fermented milk or grains in that the bacteria is quite beneficial. Not

bad tasting actually. Someone else on this list might want to elaborate.

Bianca

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

At 10:09 AM 5/7/2002 -0700, you wrote:

>****In a nutshell, high meat is whole meat left to sit for some time

>until the bacteria content is extremely high. It is the rough equivalent

>of fermented milk or grains in that the bacteria is quite beneficial. Not

>bad tasting actually. Someone else on this list might want to elaborate.

>

>Bianca

It must depend on the bacteria. Salami I guess is a kind of " high meat " by

that definition, but it smells good. The meat I had go bad just smelled

really, really bad!

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...