At 7:58 +1000 24/6/1999, Michael Anthony wrote:
>Could you tell me more about ageing meat. Do you just put it in the
>refrigerator and wait or is there some special technique?
http://www.abs.sdstate.edu/flcs/foodsafety/menulist/doc/wildsid1.htm
Aging of meat is defined as the practice of holding
carcasses or cuts at temperatures of 34 to 37 F for 10 to
14 days. This allows the enzymes present in the meat to
break down some of the complex proteins contained in the
carcass. Aging of meat usually improves tenderness and
flavor.
This is part of a web site with lots of excellent information about
dressing wild game. The opening page of the site is
http://www.abs.sdstate.edu/flcs/foodsafety/menulist/wildgame.htm
Happy hunting!
...Richard.