Or some science
Also I meant to say before: "doneness"???? We have a wonderful lexicon for specific and extensive usage of the english language. We should have little need for makeyuppy of words.
The good thing about steak is that the cheaper it costs the leaner it is.
You can always count on BigBen to clear things up.
No. It is with any preparation that allows bacterial contamination to the centre of the meat. Filleting, tenderising, forking, etc, etc are all capable of transferring bacteria.
See my points above: meat can harbour all sorts of pathogens. In food preparation the majority are external from contaminated surfaces, etc. But the pathogens still exist within the steak or whatever.
I looked for the original reference and have battled to find it. I place little faith in university trials (MuscleTech.......). Do you have a link to the original?
See my first point. I'll reitterate that meat is often contaminated all the way through, the surface is just more aerobically active due to exposure to the air. Most contamination methods (grinding, ground, tenderising, etc, etc) also introduce air/O2 into the meat. The pathogens are still present internally, albeit in smaller concentrations.
No. It is with any preparation that allows bacterial contamination to the centre of the meat. Filleting, tenderising, forking, etc, etc are all capable of transferring bacteria.
http://www.ansci.colostate.edu/files/research_reports/07ResearchReports/Avik_Cooking_destruction_of_Ecoli_in_Beef.pdf
Is that not exactly the meaning of what i said? It is infact almost exactly what isaid, as long as the outside of the meat is not some how mixed with the center, as in the case of hamburger and which with most steak you buy in the store it is not, you DO NOT need to cook throughly.
But this doesn't address why you cook meat. You are cooking meat so that it reaches 60-69ºC so that you begin to denature the proteins of pathogens. The main concern is the external layers, but the internal layers can still harbour parasites and bacteria so the meat has to be cooked through. You also have to realise that "medium rare" would actually be well within my stated range of cooking, "rare" it may or may not depending on the thickness of the meat.
so then intheory the worry is ingesting the patogen and gtting what we call disease due to pathogens living in our bodies correct? In practice the theory does not seem to be accurate. Why dont we hear about the millions of people who would be rushed to emergency rooms frompathogenic bacteria infections if this were true bc somewhere in the world every day millions of people eat steak.
See my points above: meat can harbour all sorts of pathogens. In food preparation the majority are external from contaminated surfaces, etc. But the pathogens still exist within the steak or whatever.
Where are all the bodies? The point is that the bacteria you are referring to seems to be irrelevant in practice, which makes my advice about cooking temp of steak sound advice.
I looked for the original reference and have battled to find it. I place little faith in university trials (MuscleTech.......). Do you have a link to the original?
I think you place little faith in any study that challenges what you 'know'.
See my first point. I'll reitterate that meat is often contaminated all the way through, the surface is just more aerobically active due to exposure to the air. Most contamination methods (grinding, ground, tenderising, etc, etc) also introduce air/O2 into the meat. The pathogens are still present internally, albeit in smaller concentrations.
The funny thing about this is i remember having this exact discussion in microbiology and the professor was the one that came out and said that the internal temperature of steak is not a concern. To which I add where are all the sick people who eat rare steak regularly? I think that is what your suggesting by bringing up pathogenic bacteria arent you? If steak isnt cooked all the way through people get sick? Germ theory, :footmouth:. Go immune system.
Also there has been 30yrs of research on this topic, so if anyone is interested:
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