Liquid nitrogen freezes meat at minus 196 Celsius, causing water inside muscle fibers to form hard ice crystals. These crystals make the meat extremely brittle and prone to shattering. Direct contact with frozen meat can cause severe frostbite, and ingestion while still extremely cold can damage mouth, throat, and internal tissue. As the meat warms, any nitrogen trapped inside expands about 700 times its original volume, creating risk of bursting or splattering. The boiling nitrogen gas displace
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