True
This is false
Sometimes it is--chemicals can be added to prevent discoloration.
To prevent intoxication, toxicity. It's federally mandated
Fruits and vegetables are packaged with protective cushioning, sturdy containers, moisture control, temperature control, air circulation, separation, and labeling instructions to prevent damage or spoilage during shipping.
It is a preservative used in wine that is packaged in BIB's (bags in boxes) to prevent the wine from becoming oxidized.
The Z-track method injection.
Food is packaged to prolong the shelf life and to prevent contamination by microbes, pests, chemicals and foreign objects.
you cook a 14 pound turkey for 4 hours, here it goes, 20 minutes per pound, which is 280 divide by 60 which is 4 hours and 20 minutes...and that would be without an autoclave. In an autoclave it looks like regardless of weight you'll run about a 45 minute sterilize cycle. (121C with 15 psig) I would use a liquid cycle, of course, to minimize/prevent boiling. The whole cycle would take about about an hour and 30 minutes. An autoclave safe container in which you can submerse the turkey in broth might help.
To prevent contamination not to make the result of the investigation false positive and to prevent from breaking or malfunctioning as they are delicate and expensive.
When serving eggs in a buffet setting put them over ice to keep them cool. Doing so will also prevent discoloration.
Cream of tartar is a white acidic powder that helps prevent sugary candies and syrups from crystallizing, increases egg white volume and heat tolerance, and even helps prevent discoloration of boiled vegies. It can also be used to clean brass and copper cookware.
They should be packed in a small box, in individual layers separated by several thicknesses of tissue, then stored in a secure drawer in a cool, dry, dimly-lighted environment, to prevent their damage or discoloration until they are needed.
Normally, it can only be engaged in level flight ( as measured by instruments) there are safety Interlocks to prevent a take-off, which requires manual control at the critical up-angle point, to prevent thisl