But recently, paleontologists have had to change this view and push the herbivorous history of dinosaurs to the early Cretaceous period, 125 million years ago, grasses began to appear. This was discovered during the study of fossils of the dinosaur Equijubus found in China. Mount Mazong is located at the northern end of the Hexi Corridor, in present-day Gansu Province, China. The mountain is named because it looks like a horse’s mane blowing in the wind. Mazong Mountain is a desolate place, but beneath that gravel are the remains of creatures that died hundreds of millions of years ago. In 2000, paleontologists from China and the United States formed a joint expedition to unearth paleontological fossils in the Mazong mountain area. During this excavation, paleontologists discovered a large number of fossils. Chinese paleontologist You – Hailu studied the fossils of a new dinosaur species and he named this dinosaur Equijubus. The genus name is derived from the Latin words “equus” meaning “horse” and “juba” meaning “mane”, the genus name meaning “horse mane” because the fossil was found in Mount Mazong. The new species was given the full name Equijubus normani, with “Normani” being named in honor of the famous British paleontologist David B. Norman. Illustration. Equijubus can be considered an intermediate dinosaur between Iguanodon and Hasrosauridae. Equijubus has a fairly large body when compared to a “basic” Hasrosauridae, but they can still run on two legs after being chased by predators. Fossil specimens of this dinosaur include skulls, lower jaw bones, cervical vertebrae, dorsal vertebrae and other parts. Through fossil analysis, it can be seen that Equijubus belongs to the primitive Hadrosauridae, it already possesses some features of Hadrosauridae, but its skull also has obvious features of Iguanodon. Paleontologists surmise that the dinosaur Equijubus could be up to 7 m long, 2 m high and weigh 2.5 tons, almost the size of a small truck. Equijubus would have had a long head, a horn beak on the front of its mouth and flat teeth on the inside of its cheeks, allowing it to chew on hard plants. Equijubus also have a robust body, they often walk on all fours and run on two legs when fleeing predators. Although there are not many fossils of this species, the discovery of Equijubus has great significance for paleontology. As a very primitive Hadrosauridae, Equijubus has shown that the Hasrosauridae may have originated in Asia and that they evolved directly from Iguanodon. 14 years after the Equijubus species was named, paleontologists are once again studying their fossils using the latest technology. They found evidence of herbivorous dinosaurs actually eating grass in fossils! On December 21, 2017, You Hailu and other paleontologists published a research paper titled “Dinosaur-related cuticles and crystals from the Chinese Gramineae family of the Cretaceous Period” on National Science Journal of China. The paper mentioned that the microstructure of primitive herbaceous plants (herbs, rice) was silicified between the teeth of the dinosaur Equijubus. This suggests that herbaceous plants were originally the food of this dinosaur. In fact, to answer the question of whether or not herbivorous dinosaurs ate grass, we need to know that the grass family is a large family of plants with more than 650 genera. Rice, wheat, corn, millet, sorghum, etc… the plants that we cannot live without are all grasses, and many other plants that we can eat are also grasses. People have always doubted the existence of the grass family, and the time period of its appearance is also quite unclear. And in the past, scientists always thought that they appeared after dinosaurs. But through the discovery of secrets from the fossils of the dinosaur Equijubus, we have learned that grass appeared on Earth 125 million years ago. This means that on Earth, dinosaurs of that time also had herbivorous habits (literally eating grass). The earliest known seed-bearing plants can be traced back to the Middle Jurassic or earlier, 164 million years ago. It was discovered during the Boda Jurassic period in Inner Mongolia. Although this plant is only a few centimeters tall, it already has roots, stems, leaves, and fruits.

Mr. Trong said that in this area, thunderstorms in the natural grasslands are divided into 2 types: thunderstorms and thunderstorms. Thunderstorms are larger than thunderstorms, but they hide very deep underground, so they are difficult to hunt. Therefore, thunderstorms hunt more. A thunderstorm has just been hunted After nearly a dozen rains at the beginning of the season, the field was covered with thin grass. Just a few steps, they easily found the cave. With their experience, these people immediately distinguish between cool caves (temporary shelter for thunderstorms) and extrusion caves (where thunderstorms are present). Less than 20 strokes of the pickaxe, tracing the nooks and crannies of the cave through a tree, Trong’s group found a swarm of incense. In less than a morning, Mr. Trong’s group hunted 40 greasy thunderstorms. “After many months of sheltering in a cave, at the beginning of the rainy season, thunderstorms begin to eat young grass, so they are fattest and easiest to catch. The sandy soil in their burrows is also softer thanks to the rain seeping down” – he Trong said. For a long time, thunderstorm has been considered a famous specialty of the sandy land of Binh Thuan because it can process many delicious dishes such as grilling, mixing vegetables or cooking pink melon soup. Thunderstorm meat, especially thunderstorms that live in sandy soil, are tough and fragrant when grilled with moderate charcoal. Currently, due to the trend of urbanization, natural specialties are less and less, so the movement of raising meat in rural areas of Binh Thuan is appearing to meet the needs of diners. The meat must be raised for about 1 year, with a weight of 3-4 heads/kg, usually sold for 600,000 – 700,000 VND. Natural thunderstorm weight is usually smaller, from 20-30 individuals/kg. Natural thunderstorm meat is better than farmed, so it is often kept by local people for food processing, rarely sold. COMPANY UNIT

1. The composition of different meats will have different amounts of protein. The relative ratio of fat to muscle, the amount of connective tissue and the type of muscle in the meat will determine the ratio of fat and protein inside. Among red meats such as beef, lamb, pig, deer … pork is high in fat and low in protein. This type of meat is usually pale pink to dark pink in color. 2. Modern “super meat” chicken, the most popular breed of chicken today, is the result of careful and continuous breeding of chickens for decades. They are crossed between different breeds of chickens to achieve large size and rapid growth. Today’s industrially-raised chickens are four times larger than those raised 50 years ago, reaching slaughter weights in just 35 days (half as short as traditional breeds). 3. Cows that eat grass have less fat than cows that eat grains, grains about 4% and their fat is usually located just under the skin, rather than in muscle. Although less, grass-fed beef fat contains more essential omega-3 fatty acids, which provide more health benefits than grain-fed cows. 4. Wagyu beef is one of the most searched foods in the world. This type of beef has a lot of fat, making the dish delicious and rich. Raising Wagyu cows has a strict and extremely strict process. Only cows that meet all process requirements are released. So the price per kilogram of premium Wagyu beef can go up to £ 500. 5. Nowadays, many families tend to store food for long periods of time. However, household refrigerators often have low capacity, poor performance far from industrial appliances capable of “super-speed freezing”. Therefore, the maximum freezing time is different depending on the type of meat. It is recommended that chicken pieces can be kept for up to 12 months in the freezer, while beef is for 6 months and bacon or sausage should only be kept for 1 month. 6. Today we often smoke food to create delicious flavors by smoked apple wood or sweet chestnut. When the wood burns, the lignin compounds in the wood decompose and diffuse into a series of aromatic molecules that will float up and stick to the surface of the meat. But lignin only begins to decompose and creates aroma when the wood reaches 170 degrees Celsius. 7. Whether you cut the grain across or along the grain has a significant effect on the softness of the meat, especially the beef. The fiber is understood as the direction of the muscle fibers. When cutting meat to eat, you should cut the grain for the best culinary experience. Sometimes, biting a piece of meat cut along the grain requires a force 10 times more force than biting the meat across the grain. 8. To make a crispy roast successfully, the skin needs to be dried before roasting. Ideally, we should rub the meat thoroughly with salt first and let it sit for a while. The salt will draw the water out. Then blot the surface of the meat dry and place it in the refrigerator to allow it to dry further before roasting. 9. Each type of meat has a different minimum cooking temperature. Chicken, undercooked or under the minimum heat, is dangerous. Chicken often contains harmful bacteria such as Salmonella or Campylobacter. Chicken should therefore be cooked at least 74 degrees Celsius. In addition, pork is recommended to cook at 62 degrees C to destroy harmful bacteria. 10. Salt has many effects in cooking. In addition to flavor enhancement and dehydration in foods, salt is also used to soften certain meats. When marinated long enough, the salt will alter the properties of the protein layer on the surface, making the meat softer. After about 40 minutes of salting, most meats will be noticeably softer.