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Aging meat
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Hilltop Husker
Posted 5/16/2020 22:22 (#8261311 - in reply to #8261183)
Subject: RE: Aging meat

Northern Nebraska
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.

Edit maybe the class is no longer offered.

Edited by Hilltop Husker 5/16/2020 22:25
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