A
lot of chefs say after roasting or grilling large cuts of beef you have to
rest it. Why? During the heating of meat, the juices from
the surface are vapourised and the surface becomes drier. If you allow the
meat to rest before cutting or serving the juices will become more evenly
dispersed throughout the cut of meat. Resting
meat????
What occurs in aged
meat? A second biochemical variable arises when meat is
'aged' after the ultimate pH has been reached. Aging improves both the
tenderness and flavour of meat. Changes to free fatty acids occur during
aging with the level of oleic acid increasing during 21 days storage of
beef, but increases also occur in high molecular weight hydrocarbons,
benzenoids and pyrazines.
Links
This site is only an educational resource created on the
basis of information compiled by academicians working in different areas
of meat and biological sciences.
http://www.ansci.uiuc.edu/meatscience/lessons/lesson1.html Interactive
Lesson in Meat Science
Other Meat FAQ's
http://meat.tamu.edu/faqs.html Meat Science at Texas A&M FAQ
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