The benefits of "aging"
- Thread starter OneAcreFarm
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arachyd":1ncuuigx said:
The process of rigor shortens the muscle fibers, making them denser-- chewier-- once rigor is finished, the muscles lengthen, as well as the reaction of the enzymes' breaking down the connective tissues, to help tenderize the muscles. I remember many years ago, reading about using weights on hanging carcasses of older sheep and cattle, to facilitate the tenderizing process.
"Cooling the carcass shortly after slaughter will only allow the rigor to go only so far. Also as the carcass ages, is hung, after slaughter and the tempertures in the cooler are set properly, there are enzymes within the muscle that are released causing a further breakdown of connective tissue that will increase the tenderness of the meat.
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If the carcass does not go all the way through rigor, the muscle fibbers will not stretch back out, nor will the enzymes get a chance to really do their tenderizing job.
So, cooking before rigor sets in, beats the toughness caused by the muscle fibers shortening. If rigor sets in, and you want tender meat, you have to let the process continue..
Since I rarely feel like cooking after butchering I think I'll continue aging my meat 3 days in the fridge in salt water. I don't see enzymes doing their job as a negative thing. It's part of the natural process. As long as you take care to avoid spoilage I see nothing wrong with it.
I agree, Arachyd... In most cases I'd rather not cook rabbit immediately after butchering. Sometimes I will saute the giblets for a quick meal on the same day though since they are so quick and easy to prepare.
