Chemicals will remain stable to higher temperatures than microorganisms can survive. Their proteins denature in roughly the same way that the meat tenderizes. We don't normally cook to tenderize poultry but rather keep it moist and barely cook it to temp.
Chemicals will remain stable to higher temperatures than microorganisms can survive. Their proteins denature in roughly the same way that the meat tenderizes. We don't normally cook to tenderize poultry but rather keep it moist and barely cook it to temp.