By Harold McGee
Published 2004
The most important chemical damage suffered by meats is the breakdown of their fats by both oxygen and light into small, odorous fragments that define the smell of rancidity. Rancid fat won’t necessarily make us sick, but it’s unpleasant, so its development limits how long we can age and store meat. Unsaturated fats are most susceptible to rancidity, which means that fish, poultry, and game birds go bad most quickly. Beef has the most saturated and stable of all meat fats, and keeps the longest.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement