Ageing and the Impact on Meat Quality

Ageing is the natural process of meat tenderisation after rigor mortis. This is due to the action of muscle enzymes which break down some of the protein structures that ‘hold the meat together’. Ageing has been demonstrated to improve pork tenderness, flavour, colour and juiciness, ie ageing can enhance pork eating quality. This fact sheet is No. 4 in the Target Pork Quality series from BPEX.
calendar icon 1 June 2012
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