The hidden face of meat, documentary

[Alain G]

Or we learn that New Zealand lamb meat is kept in a controlled atmosphere for a month!

Toulouse: sheep farmers denounce competition from New Zealand lamb

A tray of New Zealand leg of lamb in hand, green cap screwed on the skull, Christian Galzin, breeder in the Tarn, rebels in the aisles of a hypermarket on the outskirts of Toulouse: "This lamb could be slaughtered a month ago and yet it is being sold for fresh meat. "
.......................
..... Thus, according to Mr. Galzin, the New Zealand lamb, conveyed to France by boat, could be preserved thanks to the technique of the controlled atmosphere, where the air is replaced by a gas (from carbon dioxide for example), and the meat kept cold.

"On this tray, we can read the origin but the date of slaughter is not there," denounces Mr. Galzin.

http://www.boursorama.com/actualites/to ... 001434e1e3

And then what is the problem if it is only the nuisance to French producers?

Doesn't every good French meat producer age the meat to tenderize it and give it a better taste?


You play in an area that I know very well and where moderated by Christophe

Calm Alain, already lessdewatt only quotes an article then I find you very aggressive there ... for not much ...

[Janic]

alain G hello

Doesn't every good French meat producer age the meat to tenderize it and give it a better taste?

in less tasty language, this is called letting a product rot. The degradation linked to the flocculation of the organic animal product is the rotting which will be more or less visible, more or less accentuated and this taste also called "pheasant" generates toxins called ptomaines which are poisons that the organism only neutralizes. 'with an enormous expenditure of energy and which not neutralized will generate these so-called modern diseases because the intense physical activity, eliminating, of our old ones is in the process of disappearing. True carnivores eat meats when they are fresh, still vital, and only eat leftovers for want of better.

[Alain G]

alain G hello

Doesn't every good French meat producer age the meat to tenderize it and give it a better taste?

in less tasty language, this is called letting a product rot. The degradation linked to the flocculation of the organic animal product is the rotting which will be more or less visible, more or less accentuated and this taste also called "pheasant" generates toxins called ptomaines which are poisons that the organism only neutralizes. 'with an enormous expenditure of energy and which not neutralized will generate these so-called modern diseases because the intense physical activity, eliminating, of our old ones is in the process of disappearing. True carnivores eat meats when they are fresh, still vital, and only eat leftovers for want of better.

Hello Janic!

I'm not talking about pheasantry but maturation!

Maturing of meat
In no case is maturation linked to a bacteriological phenomenon. It is a natural phenomenon that results from the loosening of the links between muscle fibers. This relaxation is done thanks to the action of various enzymes, proteases.

Chemical reactions also occur in lipids under the action of other enzymes which develop an odor and flavor characteristic of "ripe" meat. But if the maturation of the meat is prolonged too long, these lipids deteriorate and then form compounds which give a rancid smell and taste.

For muscles rich in collagen, the duration of maturation will have little or no influence on the hardness, which will remain high. This is particularly the case of the muscles of the fore beef (in general) and the so-called slow cooking muscles. Only specific treatments such as chopping or long cooking can modify this basic hardness.

Cooking in a humid environment, for example, tenderizes the meat by dissolving the collagen which turns into gelatin. The muscles to be braised or boiled, rich in collagen, therefore do not soften much during maturation. There is therefore no point in maturing these muscles. On the other hand, for muscles lacking in quick-cooking collagen (for grilling or roasting) maturation plays an essential role in their tenderness.

Les Colis du Boucher only offers meat that has matured in a carcass and in a cold room for at least 10 days to obtain optimal tenderness.

http://lescolisduboucher.com/qualite-ma ... -la-viande

Meat

In butchery, the role of maturation is to improve the organoleptic and gustatory qualities of the meat: flavor, tenderness, etc. It mainly concerns the pieces to be grilled and roasted.

The slaughter of the animal is immediately followed by apoptosis (cell death) and cadaveric rigidity, by which the originally flexible muscle becomes hard. Next comes ripening, which replaces natural putrefaction, and tenderizes the meat. Maturation is distinguished from pheasantry by the processes involved. [Not clear]

Beef is kept cold positive for a few days to about twenty days. Maturation can also take place under vacuum or under a controlled atmosphere, in which case the maturation period can go up to two or even three months. The maturation time depends on the original characteristics of the meat (which vary from one animal to another), the piece of meat (muscle), and the type of cooking for which it is intended (the meat to be braised or boiled). does not require maturation, unlike meat for grilling or roasting).

The maturing conditions are framed. Maturation is not possible under standard consumer storage conditions (refrigerator)

http://fr.wikipedia.org/wiki/Maturation

[Christophe]

After the meat, the eggs ... here is the goat cheese in cow's milk

Well there at least it's marked on it! In addition is still good to eat until Wednesday ...

[Janic]

Next comes ripening, which replaces natural putrefaction, and tenderizes the meat. Maturation differs from pheasantry by the processes involved.[not clear]

The semantics in scientific form are beautiful. the cold slows down the degradation process which makes it possible to extend the time between the death of the animal and its consumption (the famous cold chain). the pheasantry requires that the meat is not slowed down in its degradation process and some of these degradations (this rotting in the clear) just smell stronger than others.

Game wounded in the belly or damaged by lead shot should never be cooked. To make a game bird, wrap it in a cloth and hang it cool and dry (if possible in a draft). This particular taste given by the pheasant comes from the germs of the intestine which invade the tissues and break down the proteins by generating substances which, in the long run are toxic. Pheasant meat is therefore not easily digestible.

In the time of Brillat Savarin, the pheasant was not considered worthy of the table of a gastronome that in the state of complete putrefaction (He recommended in fact to keep it in its feathers until the abdomen becomes green) and Grimod de La Reynière declared it to be timely when, suspended by the tail, the pheasant detached from itself. The very popular pheasantry at the time of Montaigne, Brillat Savarin or Grimod de La Reynière is hardly any more today and it is even reprobate by the hygienists and true gastronomes.

http://chefsimon.com/lexique/faisandage.html

[Alain G]

Hi Janic!

I have been in butchery and packaging equipment for 23 years and I know what I am talking about and I can assure you that the pheasantry and ripening have nothing to do with each other, the pheasantry is done at room temperature without a controlled environment and maturation takes place cold and in a controlled environment without microbes and parasites.


The vacuum packaging allows to find an unaltered taste even after 1 year if frozen in addition.

The meat alluded to lessdewatt and which comes from New Zealand country which is recognized worldwide for very high safety standards passes very well all the tests of the various countries where they export, it does not make the best meat but it has the merit of making it a meat that very often exceeds the standards of several countries where he exports it.


Of course Canadian beef is much better but also more expensive!

[Janic]

I have been in butchery and packaging equipment for 23 years and I know what I am talking about and I can assure you that the pheasantry and ripening have nothing to do with each other, the pheasantry is done at room temperature without a controlled environment and maturation takes place cold and in a controlled environment without microbes and parasites.

reread what I wrote this is what I said, ripening is a pheasantry only slowed down by the cold.

[highfly-addict]

I'm not talking about pheasantry but maturation!

Maturing of meat
In no case is maturation linked to a bacteriological phenomenon. It is a natural phenomenon that results from the loosening of the links between muscle fibers. This relaxation is done thanks to the action of various enzymes, proteases.
Chemical reactions also occur in lipids under the action of other enzymes which develop an odor and flavor characteristic of "ripe" meat. But if the maturation of the meat is prolonged too long, these lipids deteriorate and then form compounds which give a rancid smell and taste.

I have been in butchery and packaging equipment for 23 years and I know what I am talking about and I can assure you that the pheasantry and ripening have nothing to do with each other, the pheasantry is done at room temperature without a controlled environment and maturation takes place cold and in a controlled environment without microbes and parasites.

reread what I wrote this is what I said, ripening is a pheasantry only slowed down by the cold.

Waw !!! Janic, World champion of non-debate and "blanket pull"!

[Christophe]

Waw !!! Janic, World champion of non-debate and "blanket pull"!

Finally someone who reacts ... I'm starting to wonder if janic wouldn't say "fuck it"?

[Janic]

Finally someone who reacts ... I'm starting to wonder if janic wouldn't say "fuck it"?