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meat conditioning

A Dictionary of Food and Nutrition | 2005 | 295 words | Copyright

meat conditioning 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’. See also DFD meat; rigor mortis.

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DAVID A. BENDER. "meat conditioning." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

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