How Long Can Antibodies Stay At Room Temperature

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Evolution of antibody immunity to SARS-CoV-2 | Nature
Source: www.nature.com

Evolution of antibody immunity to SARS-CoV-2 | Nature.

Long-term persistence of SARS-CoV-2 neutralizing antibody responses after  infection and estimates of the duration of protection - eClinicalMedicine
Source: www.thelancet.com

Long-term persistence of SARS-CoV-2 neutralizing antibody responses after infection and estimates of the duration of protection - eClinicalMedicine.

Antibody titers against SARS-CoV-2 decline, but do not disappear for  several months - eClinicalMedicine
Source: www.thelancet.com

Antibody titers against SARS-CoV-2 decline, but do not disappear for several months - eClinicalMedicine.


Should steaks be left at room temp before cooking?

Should steaks be left at room temp before cooking?

There’s a common belief that steaks should be left on the counter at room temp for 20-30 minutes before cooking. The idea is to “let the steak come to room temp”, allowing for more even cooking.

The fact is that the change in temperature after 20-30 minutes is almost negligible. For these thin steaks, they only rose by 7°F. @J. Kenji López-Alt did a similar experiment with a larger 15oz steak. After 20 minutes it only rose by 2 degrees… after 2 hours the steak was still at 49.6F, nowhere near room temp. At that rate it would take 6 hours to reach room temp and would become a food safety concern.

I’ve heard the argument that a cold steak hitting a hot pan will make the fibers “tense up” but I question this theory. Whether the steak is cold or at room temp, it is being placed into a ripping hot 600F pan. The small difference in steak temp is nothing compared to the extreme heat it’s being exposed to. I’d be interested to see a study done, but I question any noticeable differences in texture.

Results:
I noticed no differences between the two steaks. The crust, tenderness, and grey band were the same. Interestingly it took nearly the same amount of time to cook them, as the “fridge” steak quickly caught up with the “room temp” steak (see graph in video).

If you’re going to do anything to a steak before cooking, a better idea is to dry brine. Add your salt at least 2 hours before, ideally overnight for better flavor, texture and crust.

Antibody titers against SARS-CoV-2 decline, but do not disappear for several months - eClinicalMedicine

SARS-CoV-2 infection induces long-lived bone marrow plasma cells in humans  | Nature
Source: www.nature.com

SARS-CoV-2 infection induces long-lived bone marrow plasma cells in humans | Nature.

Seasonal coronavirus protective immunity is short-lasting | Nature Medicine
Source: www.nature.com

Seasonal coronavirus protective immunity is short-lasting | Nature Medicine.

Handling monoclonal antibodies from Lilly and Regeneron can be confusing |  Institute For Safe Medication Practices
Source: www.ismp.org

Handling monoclonal antibodies from Lilly and Regeneron can be confusing | Institute For Safe Medication Practices.

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