1887

n Red Meat / Rooivleis - Raising the steaks : products & lifestyle

Volume 6, Issue 5
  • ISSN : 2078-7936

Abstract

All meat benefits from ageing before being sold and consumed. In the days after slaughter, enzymes go to work on the muscle tissue, breaking it down and making it tender. Most improvement in tenderness occurs during the first seven to 10 days and then tapers off as time progresses.

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/content/ac_redm/6/5/EJC179197
2015-10-01
2020-09-20

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