red meat

red meat /oss/taxonomy/term/3568/all en Fear of Frying /oss/article/health-nutrition/fear-frying The Wienerschnitzel was so large it hung off the plate. Topped with a sprinkling of chopped parsley and lemon juice, it was an absolute treat. To this day, my mouth waters whenever I recall my first schnitzel experience. My aunt, who had arranged for us to come to Montreal after we had fled Hungary during the 1956 uprising, owned the “Riviera,” a European style restaurant. It was there that I was introduced to the delights of a serving of veal, pounded almost paper-thin, battered in flour, eggs and breadcrumbs, and quickly fried to a golden brown. I just loved it. In fact, I still do. Mon, 16 Nov 2020 18:35:23 +0000 Joe Schwarcz PhD 8488 at /oss Here's My Beef with the Pro-Meat Study /oss/article/health/heres-my-beef-pro-meat-study <hr /> This article was first published in <a href="https://montrealgazette.com/opinion/columnists/joe-schwarcz-heres-my-beef-with-the-pro-meat-study">The Montreal Gazette</a>. <hr /> The meat controversy is broiling over. Let’s stew on it. Thu, 10 Oct 2019 18:47:55 +0000 Joe Schwarcz PhD 7955 at /oss The Colour of Meat /oss/article/health/colour-meat It’s a different world today, especially if you shop for your meat at a supermarket. You select your cut, pre-packaged meat from the refrigerated case, and the butcher who prepared it may not even be at that location. This is “centrally processed, case-ready meat” referred in the industry as CPRM. The central processing facility may be miles away from the supermarket. Of course, there is an economic consideration to central processing but it also helps deliver a safe, consistent, high-quality product with longer shelf life. And there is a lot of science involved here. Thu, 03 Jan 2019 17:00:00 +0000 Joe Schwarcz PhD 7505 at /oss