Recommended Answers
Jump to PostFace it, meat resources are dwindling with the ever increasing population.
Jump to PostAmmonia, lye, acetic acid: all chemicals I don't mind in my food, and have been essential to preserving food for millennia.
For all you city folk this is a video of one way chickens are slaughtered on family farms.
Jump to PostHerr Haber would be proud of you bumsfeld. I'm sure he didn't mean to turn his arm to chemical warfare!
Jump to PostA group of students in USA used the uni lab facilities of one of their professor fathers to analyse hamburger chain beef patties. 5 - 18% muscle tissue [what you would call meat, normally], plus connective tissue [tendons, ligaments], much organ tissue [you could hope for just liver heart lungs …
Jump to PostGood for the high protein diet I am on!
All 27 Replies
We're a friendly, industry-focused community of developers, IT pros, digital marketers, and technology enthusiasts meeting, networking, learning, and sharing knowledge.