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肉有“成熟”和“不成熟”之分.肉的成熟,用简单的话来讲,就是指家畜禽宰后数天内,在肌肉内酶的作用下,肌肉组织中发生的一系列生物化学的变化.主要表现为自由原来的中性或碱性变为酸性.肉内的某些挥发性芳香物质释放出来了,从而使肉富有弹性,肉汁增多而容易煮烂,特有的滋味和香味出来
Meat has “mature” and “immature.” Mature meat, in simple terms, refers to a series of biochemical activities that take place in muscle tissue within a few days after the poultry is slaughtered The main manifestation of the original free neutral or alkaline become acidic.Some of the volatile aromatic substances in the meat is released, so that the meat is flexible, the gravy increases and easily boiled, the unique flavor and fragrance come out