Как мышца становится мясом

Fresh beef is considered the standard of freshness. But is the freshest meat truly the tastiest? In this video, I'll explain what happens to the muscles after an animal dies and why a good steak doesn't come out right away. We'll discuss rigor mortis, the role of ATP, glycogen, and lactic acid, as well as how the meat's own enzymes gradually tenderize, why slaughterhouses sometimes use electrical stimulation of carcasses, and why animal stress can spoil meat even before slaughter. We'll also discuss wet and dry aging: why they have almost identical effects on tenderness but alter its flavor differently. We'll also explore the origins of aged beef's characteristic nutty and cheesy flavors. Credits: Thamnidium image adapted from Josef Reischig (Wikimedia Commons), CC BY-SA 3.0: https://commons.wikimedia.org/wiki/Fi...