After an animal has been slaughtered, muscle glycogen is metabolized to lactic acid, which tends to improve the texture and keeping qualities of the meat. Meat that has been left until these changes have occurred is ‘conditioned’. See also DFD meat; rigor mortis.
meat conditioning
| Food and Nutrition: meat conditioning |
| 5min Related Video: meat conditioning |
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 | DFD meat |
| sarcolactic acid |
| rigor mortis |
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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