在职业学校烹饪专业的课本中,有“宰杀的动物肉不宜立即烹制,需到‘成熟’期方能变得美味可口”之说.但课本上没有给出原因,许多人在教学中也讲不清楚.那么到底因为什么呢?这要从动物肌肉中某些成分的变化去分析. In the professional school cooking textbooks, there are “slaughtered animal meat should not be cooked immediately, until the” mature “period can only become delicious delicious.” But the text did not give the reasons, many people in teaching also It is not clear why, then, because of the changes in certain components of animal muscles.