Why is the freshly slaughtered poultry meat not delicious? The reason is here
The freshly slaughtered poultry meat is not delicious. This is because poultry and livestock mainly use 5-inosinic acid to determine the taste, but this substance is decomposed by the action of various enzymes in the muscles of adenosine triphosphate (ATP) Become.
When animals are slaughtered, ATP in the body is broken down under the action of enzymes.
It takes a certain time for ATP to decompose into 5-inosinic acid with umami taste.
Therefore, the freshly slaughtered meat is not delicious enough and has a strong fishy smell.
Meat needs to go through a post-cooking period to become delicious.
However, the storage time should not be too long, otherwise 5-inosinic acid will continue to be decomposed into odorless inosinic acid under the action of enzymes.
The decomposition rate of 5-inosinic acid is closely related to temperature. The higher the temperature, the faster the decomposition rate.
For example, after slaughtering pork, it needs to be stored at 10 degrees for 4 days, and at 15 degrees, it only needs to be stored for 1 day. At this time, the 5-inosinic acid content is the highest, the meat has the strongest flavor and soft texture.
Different types of meat have different post-maturing periods. For example, it takes 21 days for beef to be stored at 10 degrees and 3 days for 15 degrees; the post-maturing periods of poultry and fish are relatively short, at 2 to 4 degrees. The former is 3 to 5 hours, and the latter is 1 to 2 hours.
Therefore, after slaughtered livestock and poultry and other meat undergo the post-maturation process, it should be stored in a low temperature (about 4 degrees) environment.