Crushing meat

In order for the meat to obtain full culinary value and high digestibility in the human system, it should be mature.

Getting the meat right, maturing (crushing) after slaughter it is a matter of great importance, especially for roasting meat; it is less important for frying, and the smallest when stewing and cooking, when the latter two methods contribute to the overcooking of the product. Meat from the slaughter of older animals takes longer to mature than meat from young animals. Venison is often matured over a longer period of time in favor of the flavor of the dish, which meat do we prepare from this meat. Ripening must take place under suitable hygienic conditions, at low temperature, in which the growth of putrefactive bacteria is inhibited. The maturation process accelerates the action of acids, so e.g.. such as dressing meat with vinegar, that is, having fun, in addition to preserving properties, they contribute to its crushing. Only young animals, e.g.. chickens, can be used immediately after being killed. However, the crushing time should not be too long, to prevent the growth of putrefying bacteria. Ripe meat is moist. Under the pressure of a finger, a dimple is formed on the surface, which slowly fills with juice. It is crisp after boiling or baking, about peculiar, nice smell, are cut easily into thin slices.

During cooking, flavorings are mainly produced in the ripe meat. The meat cooks faster, Digestive juices in the human digestive tract penetrate them more easily. Unripe meat is glassy and dry in section. It is resilient, when pressed by a finger, it springs back and leaves no cavity; not suitable for baking and frying. When cooked in the broth it is firm, as cooking, it is divided into fibers.