This normal biological process creates lactic acid. For example, the muscles in the meat continue to use the hemoglobin that is stored in the soft tissue of the animal. Meat hanging allows processes to continue in the meat that would normally cease in dead animals. Good ventilation prevents bacteria from developing on the meat. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Dry-aging beef įor dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. ![]() Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition.
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