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Cooking made homo sapiens
Pathogens and toxins
Composition of meat
WaterFatProtein: myofibrilarProtein: sar-coplasmicProtein: connective
Denaturing proteins
Colour: sarcoplasmic protein
40 C⁰
80 C⁰
67 C: myoglobin denatured⁰
58 C: albumin denatures⁰
Texture: myofibrilar protein
40 C: myosin denatures⁰
80 C⁰
66 C: actin denatures⁰
Raw
Cooked
Overcooked
Tenderness: collagen
40 C⁰
80 C⁰
60 C⁰
74 C⁰
Enzymatic:24-72hr +
Thermal:8-24hr
Pathogen destruction
54 59 64 69 740
20
40
60
80
100
120
Beef, pork, etc.Chicken, turkey
Temp ( C)⁰
Time (m)
Problem of traditional cooking
0
50
100
150
200
250
300
350
Grill (350 C)⁰Oven (180 C)⁰Sous vide (58 C)⁰Target (58 C)⁰
Time
Temperature
Traditional cooking
Cooking times
0
50
100
150
200
250
300
350
400
450
55 C⁰57 C⁰59 C⁰61 C⁰63 C⁰65 C⁰
Thickness (mm)
Time (min)
