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Non-Cattle Specific Topics
Recipes & Cooking
Thawing Meat
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<blockquote data-quote="3waycross" data-source="post: 858562" data-attributes="member: 6713"><p>The bacterial growth rate in meat doubles for every degree of temperature above 29 to 30 degrees. In other words if it is 100ppm @ 30 degrees it is 200@31,400ppm @ 32, 800ppm@33. So by the time you get to room temp assuming a constant 75 degrees it has doubled 45 times. At what point do you think you don't want to eat that meat....? :help: :help: :help: :frowns: </p><p></p><p>Good call on throwing it out. :tiphat:</p></blockquote><p></p>
[QUOTE="3waycross, post: 858562, member: 6713"] The bacterial growth rate in meat doubles for every degree of temperature above 29 to 30 degrees. In other words if it is 100ppm @ 30 degrees it is 200@31,400ppm @ 32, 800ppm@33. So by the time you get to room temp assuming a constant 75 degrees it has doubled 45 times. At what point do you think you don't want to eat that meat....? :help: :help: :help: :frowns: Good call on throwing it out. :tiphat: [/QUOTE]
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