100% Thin Flat Grilled Turkey Liver
SKU:
$6.93
$6.93 - $19.76
Positive Reinforcement and Training Reward Appetite Stimulant.
Professional Dog Trainers And Dog Show Handlers Break The Thin Flat Grilled Turkey Liver Pieces Into Three To Six Smaller Pieces.
The flavor of the turkey liver is enhanced and concentrated by the Maillard Reaction. The chemical process of the Maillard Reaction occurs when the amino acids and natural sugars of the turkey liver are grilled to a temperature above 350°F. The result is hundreds of new flavors.
The Maillard Reaction was named for the French chemist, Louis Maillard, who first described it in 1910.
Carbohydrate molecules (usually sugars), are combined with amino acids and heated above 250°F. At 250°F the Maillard Reaction is very mild. When the natural sugars and amino acids of the proteins are heated to 350°F hundreds of new flavors are developed This is why the savory crust of a well-browned roast has different flavor intensity than the medium rare interior of the roast.
Professional Dog Trainers And Dog Show Handlers Break The Thin Flat Grilled Turkey Liver Pieces Into Three To Six Smaller Pieces.
The flavor of the turkey liver is enhanced and concentrated by the Maillard Reaction. The chemical process of the Maillard Reaction occurs when the amino acids and natural sugars of the turkey liver are grilled to a temperature above 350°F. The result is hundreds of new flavors.
The Maillard Reaction was named for the French chemist, Louis Maillard, who first described it in 1910.
Carbohydrate molecules (usually sugars), are combined with amino acids and heated above 250°F. At 250°F the Maillard Reaction is very mild. When the natural sugars and amino acids of the proteins are heated to 350°F hundreds of new flavors are developed This is why the savory crust of a well-browned roast has different flavor intensity than the medium rare interior of the roast.
