Posted 5/16/2020 22:22 (#8261311 - in reply to #8261183) Subject: RE: Aging meat
You didn't take the meat science class at northwest Missouri state? It was a good lab, even better class.
Red flesh needs to go into and come out of riggor mortise before it becomes red meat. That isn't happening in your 24-36 hour window. You're not eating meat chemically. Lots of things happen when the carcuss is allowed to come out of rigor. Ph changes, enzyme releases, oxygen reduction, myoglobin denatured. These changes make juicier and more tender meat. It also improves color. That is why local locker hamburger is darker than grocery store hamburger.