Good ventilation prevents bacteria from developing on the meat. The meat is checked on regularly. Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the hemoglobin that is stored in the soft tissue of the animal.
What is the purpose of hanging meat?
During hanging, the enzymes in the meat make the fibres of the muscles softer and more elastic, which ultimately leads to the meat becoming relaxed and tender.
Why does meat need to be hung for 28 days?
When a carcass is stored in a controlled environment, enzymes in the muscles make the fibres softer and more elastic. This tenderises the meat without letting it spoil. Aging also lets the meat dry slightly, reducing the water content within the muscle. This further enhances the texture and brings out the flavour.
What happens if you dont hang meat?
Or perhaps you don't have the space to hang an entire carcass, which is the problem my husband and I run into living in the city. If temperatures are above 42 degrees, you run the risk of meat spoiling; and if temperatures are below freezing, a fresh carcass will freeze in its rigor mortis state.
Why do you let meat hang before butchering?
A: Hanging beef in a cooler (at about 38° F) for at least 10 days is recommended to improve tenderness. This process is called aging. This allows the enzymes in the meat to break down the proteins and improve eating quality. The process would also allow the development of flavors associated with the aging process.
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