>So then would ground meat already be denatured because it is minced, even
if
>we are eating it raw?
>In other words, is ground meat not a good raw choice? Aajonus recommends it
>I believe.
It depends of your criteria of a good raw choice , i am trying to regulate
my food intake thru instinct , and with minced meat it is so easy to bypass
the signs of satiety that i end up eating more than if it was plain
meat,.The denaturation of the cell contents (because of the destruction of
the whole cells, change the colour appearance and taste of the meat , making
difficult for the body to recognise it. On top of that the risk of having
toxins releasing bacterias spreading in the meat is big. A whole cell might
be  still alive enough to be immune to infestation. ( the spoiling of minced
is very quick in comparaison with an uncut muscle) .
If consume right away after mincing , all those inconveniences might be
minimized,  but like in freshly squeeze juices
 the change goes as fast than few seconds and the color start to show
oxydation.
By heating the minced even at low temperature ,you are speeding up the
chemical reactions happening
jean-claude