Quality Meat in Cairns

Meat can shrink during cooking due to moisture loss and the tightening of muscle fibres as they are exposed to heat. The higher the temperature and the longer the cooking time, the more water and fat will be expelled from the meat, leading to shrinkage. Leaner cuts with less fat may shrink more than fattier cuts. Overcooking, particularly at high temperatures, causes excessive shrinkage and tough textures. To reduce shrinkage, cook meat at a moderate temperature and avoid overcooking. Using methods like slow cooking or sous vide can help retain more moisture and keep meat tender and juicy.

Cured meat has been preserved using ingredients like salt, nitrates or nitrites to prevent spoilage and enhance flavour. Examples include ham, salami, bacon and prosciutto. These preservatives help prevent the growth of bacteria and extend shelf life. Uncured meat, despite the name, is often still preserved, but uses natural ingredients such as celery powder or juice, which contains naturally occurring nitrates. While both types are safe when handled correctly, some people prefer uncured products due to concerns over synthetic additives. Whether cured or uncured, these meats should be stored properly and eaten in moderation as part of a balanced diet.

Spoiled meat often shows clear signs like a sour or rotten smell, a slimy or sticky surface and a dull, greyish or greenish colour. Fresh meat should have a clean, mild smell and a firm texture. If the meat has a strong odour or feels tacky, it’s best to discard it. Always check the use-by date and storage conditions. When in doubt, it’s safer to throw it out. Cooking spoiled meat won’t make it safe. Bacteria like salmonella and E. coli can cause serious illness even if the meat appears cooked. Trust your senses and always err on the side of caution.