Much has been debated about the foam that the meat throws in the pan. Maybe your mother assures that it has to do with hormones and Antibiotics that the animal received in life. The truth is that there is no simple explanation. Do you want to discover where it comes from? Does it have something to do with refrigeration? Keep reading.
The foam that the meat throws, sometimes so much and sometimes so little
Have you never made a stunt To dodge the oil that leaps out of the pan? The jump must have occurred when the foam came into contact with the boiling oil. But why is it releasing that foam? First of all, understand what exactly it is about. It is nothing other than water mixed with protein. Of these, the myoglobin is the most relevant. This is the one that gives the meat its red color before cooking it in the pan.
It is normal for there to be water in the meat. Not in vain, all muscles of the animals have between 60% and 80% water. In fact, it is positive that the water comes out from somewhere. The accumulation of this can help the proliferation of bacteria. For this reason, it is important to remove the water if we do not consume it right away.
But why is the foam sometimes soaked by meat and sometimes so little? The truth is that it depends on many factors that mean that sometimes it takes a lot and sometimes nothing. For example, when we freeze meat the ice breaks the fibers of the tissues. This results in a significant amount of foam in the pan. There are also others like age of the animal, amount of fat or type of meat. The temperature at which we cook may have to do with it. Normally, high temperatures they translate into less foam.
Antibiotics: myth or reality
There is a lot of myth about it. Gemma del Cano, pharmaceutical specialist in food industry y scientific popularizer gives solid arguments. He assures that a long time passes from the time an antibiotic is administered to an animal until it is slaughtered. The medicine is completely eliminated from the body by the time we eat it. Besides, the European regulations it no longer allows the use of antibiotics to make the animal fatten and retain water.
This did happen decades ago. Today, fattening has been achieved through the genetic improvement of species over the decades. Therefore, you can select the meat you eat based on other factors. The foam that throws the meat in the pan is not synonymous with chemical harmful. Will you remember all of this with the next fry dodge maneuver?
