The new pitter works on 6 cherries at a time, pushing out the pits and leaving the cherries in pristine condition. Now that they are in season, I love to showcase those irresistible pitted orbs in a ...

The red color is caused by myoglobin, a protein in muscle tissue, interacting with oxygen, and it's brightest when the meat is fresh. However, as the meat ages, it will darken due to oxidation ...

Deli meat makes a nice protein choice for any sandwich or wrap, but there are a few tips you can use at the grocery store to ...

Eating meat has some known health benefits such as being a good source of fatty acids and nutrients like iron, zinc, and B vitamins.But all meats are not considered equal. Red meat, for instance ...

Fresh meat spoils quickly, and freezing it is a common preservation method. ... For example, freezing and thawing meat more than one time might cause color and odor changes, ...

Meat shopping can feel like navigating a maze — one wrong turn and you’re stuck with something tough, bland, or just plain ...

But if your meat is still packaged tightly, still a bright color and doesn’t have an odd smell, rest assured it is likely safe to cook and eat! Sources: USD A : “How Temperatures Affect Food” ...

To preserve the red/pink color of meat. To improve flavor by suppressing fat oxidation (rancidification). To prevent the growth of bacteria, improving flavor and cutting the risk of food poisoning.