Samuel ben Meir, brother of Jacob ben Meir, argued that infused tastes could endure in a cooking vessel or utensil for up to 24 hours;[70] his suggestion led to the principle, known as ben yomo (Hebrew: son of the day, בן יומו), that vessels and utensils should not be used to cook milk within 24 hours of being used to cook meat (and vice versa).[71] Although, after 24 hours, some residual flavour may still reside in porous cooking vessels and utensils, some[specify] rabbis hold the opinion that such residue would become stale and fetid, hence only infusing taste for the worse (Hebrew: nosen taam lifgam, נותן טעם לפגם), which they do not regard as violating the ban against mixing the tastes of milk and meat.[72]