5magicbeans
Member
- Joined
- Mar 6, 2013
- Messages
- 120
- Age
- 59
Anyone try this? Would this be a good way to get liver in?
Thanks!
Thanks!
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narouz said:I would think it works as a preservative by being alive
and displacing any other bacteria...?
not sure where the lactic acid question came from.beef, beef liver, water, sea salt, onion powder, honey, white pepper, coriander, marjoram, allspice
For simple fermentations, the metabolism of one molecule of glucose to two molecules of pyruvate has a net yield of two molecules of ATP. Most cells will then carry out further reactions to 'repay' the used NAD+ and produce a final product of ethanol or lactic acid.
I seriously doubt they put bacterial cultures into meat products.narouz said:As I said, I didn't check any Braunschweiger.
But at Whole Foods and another healthfood store here,
and at a regular grocery store
I was checking the contents of different sausages recently.
They all had "lactic acid" as an ingredient.
I'm probably wrong,
but I figured they put "lactic acid" because they didn't want to say "live bacteria" or "l. bacilli" or whatever
the "healthy" bacteria names are.
kiran said:I seriously doubt they put bacterial cultures into meat products.narouz said:As I said, I didn't check any Braunschweiger.
But at Whole Foods and another healthfood store here,
and at a regular grocery store
I was checking the contents of different sausages recently.
They all had "lactic acid" as an ingredient.
I'm probably wrong,
but I figured they put "lactic acid" because they didn't want to say "live bacteria" or "l. bacilli" or whatever
the "healthy" bacteria names are.
They mostly only do that with dairy.