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Chicken cooking rule
(lemm.ee)
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this post was submitted on 23 Jan 2024
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It should be "Pasteurize", as it's named after Louis Pasteur. And the specific process he invented dramatically increases the shelf life of milk using very high temperatures for a very short time.... Without changing the milk texture or cooking it very much.
So pasteurization is a process that sterilises did with heat. But I don't think it works on meat.
It works just fine meat. The graph is often presented in the context of sous vide cooking of meats.
Yes. But that is cooking the meat, as in changing the taste and texture by denaturing proteins.
Pasteurized milk does not get cooked in the same manner.