Liha töötlemine
It depends
et al. 2006). In general, meat that is the most on several factors that may also be related to
tender is derived from muscles that were initial tenderness (Wicklund et al. 2005;
least used when the animal was alive, while Novakofski and Brewer 2006). Wicklund et
meat that is the most tough is derived from al. (2005) reported that changes in tenderness
muscles that are used the most (locomotor, of strip steaks required 14 days of aging.
postural). However, both genetics and age Novakofski and Brewer (2006) reported that
affect tenderness. Meat from two-year-old the mean improvement in shear with aging
Angus/Wagyu heifers was as tender and over the first week differed depending on the
juicy as that from yearlings. However, meat shear value starting point (original shear
annaabi.ee 
