meat conditioning

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After an animal has been slaughtered, muscle glycogen is metabolized to lactic acid, which tends to improve the texture and keeping qualities of the meat. Meat that has been left until these changes have occurred is ‘conditioned’. Electrical stimulation of muscles is sometimes used to hasten the development of rigor mortis, and shorten the time required for conditioning the meat. See also meat, DFD.

Subjects: Medicine and Health.

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