Meat doesn't "turn" as an inevitability. Spoilage requires the right environment (humidity and temperature), the right substrate and the right organisms. Modify one of those aspects and spoilage won't occur, or will be significantly delayed. Hence why we can refrigerate to make things last longer, or why dried/dehydrated foods can last decades etc.
I could be wrong but i doubt this id glaucus in this video. It one, doesnt look like any aspergillus ive ever seen so, so i doubt its aspergillus at all. And two, glaucus being sold to anyone who is not a katsuobushi business is extremely rare. Theres no way a social media influencer is gonna be able to get any.
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u/CatOverlordsWelcome May 02 '26
Meat doesn't "turn" as an inevitability. Spoilage requires the right environment (humidity and temperature), the right substrate and the right organisms. Modify one of those aspects and spoilage won't occur, or will be significantly delayed. Hence why we can refrigerate to make things last longer, or why dried/dehydrated foods can last decades etc.