Smoke by AlexanderD

Question 5

Smoking meat? Think about this: whatever meat you choose to barbecue - be it fish or beef - you're going to have to depend on the smoke to dissolve muscle tissue, allowing what muscle protein to bind to the NO2 produced and disperse to impart that rich flavor? Chemically in humans, serum levels of it are high in cases of rhabdomyolysis.

Myoglobin

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