OCR Text |
Show Meat Aged In Cooler Grows More Tender In conducting tests to ascertain the effect of hanging on the palatablllty of meat, the department of scientific research re-search has discovered that meat hung for seven days In a temperature of forty-one degrees Fahrenheit gained In tenderness by 10 per cent A 31 per cent increase in tenderness was recorded re-corded in the case of meat hung for seventeen days. Hanging of meat, It was reported, not only produced an increase In tenderness ten-derness but also Improved the general condition of the meat, rendering It more Juicy without causing any chauge in the flavor. The experiments were coud.rtcted with whole quarters of beef iloth from prime steers and old cows. |