antioxidant activity: for example the
Mediterranean herbs, especially rosemary (p.
395). Browning the meat surface in a hot pan
also generates antioxidant molecules that can
delay fat oxidation.
Spoilage by Bacteria and Molds The intact
muscles of healthy livestock are generally
free of microbes. The bacteria and molds that
spoil meat are introduced during processing,
usually from the animal’s hide or the packing-
plant machinery. Poultry and fish are
especially prone to spoilage because they’re
sold with their skin intact, and many bacteria
persist despite washing. Most of these are
harmless but unpleasant. Bacteria and molds
break down cells at the meat surface and
digest proteins and amino acids into
molecules that smell fishy, skunky, and like
rotten eggs. Spoiled meat smells more
disgusting than other rotten foods exactly
because it contains the proteins that generate