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Related: A surprising food may have been a staple of the real Paleo diet: rotten meat - https://www.sciencenews.org/article/meat-rotten-putrid-paleo-diet-fire-n
by thisislife2 3y ago
Related: A surprising food may have been a staple of the real Paleo diet: rotten meat - https://www.sciencenews.org/article/meat-rotten-putrid-paleo-diet-fire-neanderthal https://www.sciencenews.org/article/meat-rotten-putrid-paleo...
Is the process of rotting also part fermentation?
(God, I hope this doesn't start a new fad of eating rotting meat, among the Paleo dieters).
- kyllo 3y agoEver had a dry-aged steak?
- 1270018080 3y agoThe steaks where they cut off all of the rotten parts so you're not eating rotten meat? Yeah.
- xutopia 3y agoA fermentation process occurs deep within the meat tissue. The outside parts are usually moldy but not rotten if done correctly.
- jjulius 3y agoRight. The entire steak ages and changes, not just the exterior. Even so, some places, like Flannery Beef, will blend some of the ends into their "adventurous" burger blend.
- mlhpdx 3y agoWell, rotting increases the accessible carbs, which sounds antithetical to the neo-paleo diet. Hopefully we're safe from the new "unpreserved meat" fad.
- stephc_int13 3y agoWell. Aged beef is a thing. And aged poultry has been a thing for a long time. And if you ask the northern people and some in Africa, aged fish is a delicacy. Aged means controlled rot. Pretty much like fermentation for cabbage etc.
- collyw 3y agoFermentation is generally considered anaerobic (without oxygen) breakdown of food. I assume rotting usually involves oxygen. (Maybe someone can nitpick that definition).
- Melatonic 3y agoNot always true - there is also aerobic fermentation. You are right in that many ferments require anaerobic conditions however it really just depends on the desired result and bacteria involved. Kombucha, for example, requires oxygen and is mostly an aerobic fermentation. In order to carbonate, however, it goes through a short anaerobic step at the end (which also causes it to switch from producing organic acids to producing alcohol). This is usually done during the bottling process since the bottle is sealed.
- giraffe_lady 3y agoThat's the microbiological definition that a scientist would use. In food it is less well defined and usually just means something close to "intentional use of microorganisms in food production". Yeast does both aerobic and anaerobic metabolism but both are considered fermentation by bakers & brewers. Acetobacter is aerobic and vinegar making is considered fermentation. Koji is even farther out and usually still considered fermentation by fermenters.
- giraffe_lady 3y agoThat already happened, they use the euphemism "high meat" for it. But, it really is almost impossible to draw a clear line around fermentation that doesn't include something someone considers rot. "Controlled spoilage" is definitely a useful way to think about fermentation and it is still spoilage.
- Modified3019 3y ago“High meat” is a thing for some, due to the effect that consuming the massive amount of B vitamins generated can have. In particular fermented liver comes to mind.
- mtlmtlmtlmtl 3y agoThere is no real effect from B vitamins unless there's a deficiency. And the niacin form of b3 can have some negative side effects in high doses. But mostly excess B vitamins are just excreted in urine without doing anything at all.
- notamy 3y agoB6 is also quite toxic in large amounts.
- philip1209 3y agoGarums are one type of fermentation with origins in rotting fish: https://en.wikipedia.org/wiki/Garum https://en.wikipedia.org/wiki/Garum
- porphyra 3y agoThere's also an ancient type of sushi: https://en.wikipedia.org/wiki/Funazushi https://en.wikipedia.org/wiki/Funazushi I recently had Vietnamese fermented pork: https://en.wikipedia.org/wiki/Nem_chua https://en.wikipedia.org/wiki/Nem_chua
- xenonite 3y agoSausages are fermented meat :)