The ageing of meat

Abstract

Tenderness is probably the single most sought after quality of meat but it is also one of the most variable. Not surprisingly, considerable efforts have been made to predict and improve this aspect in meat production. It has been known for centuries that storing meat increases tenderness and that meat, like wine or cheese, needs to ‘age’ or ‘mature’ before reaching perfect condition. However, it is only relatively recently that we have begun to understand the biochemical changes which occur during the ‘ageing’ process.

Citation

Winstanley, M. (1979), "The ageing of meat", Nutrition & Food Science, Vol. 79 No. 5, pp. 8-10. https://doi.org/10.1108/eb058768