After animals are killed, there is still considerable metabolic activity in their tissues within a certain period of time. Animals will go through a period of rigidity, maturity, autolysis and decay after death.
When the muscle cells of freshly slaughtered meat stop supplying oxygen, the accumulated lactic acid will coagulate myosin, and the muscles will soon contract and harden, and the joints will be fixed. At this point, the meat is in a stiff stage. If it is directly used for cooking, the taste will be poor.
At room temperature for about 2 hours, the meat quality changes magically, the rigidity is released, the meat quality becomes slack and soft, and at the same time, some alkaline substances are produced to neutralize the previous lactic acid. It will also produce a large number of flavor substances such as amino acids and nucleotides with delicate flavor. This process is called meat ripening, when the meat tastes best. After about 3 hours, the meat will enter the autolysis period, and the meat quality will begin to soften and fade.
Extended data:
Sour meat can't be put in the freezer, otherwise the benefits will be greatly reduced. Pickled meat is fresh meat that is kept at 0℃ ~ 4℃ in the process of segmentation, deboning, packaging, processing, transportation and sales until it enters the refrigerator or kitchen of consumers. Compared with ordinary fresh meat, sour meat tastes delicate, juicy and delicious, and its nutrients are also preserved to the maximum extent.
Sour meat can not be frozen, because freezing will shrink fresh meat, some water-soluble nutrients will be reduced accordingly, and even some flavor substances will flow away, which will reduce the taste. Now buy sour meat, put it in the refrigerator and try to finish it in two or three days.
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