Question
4. leaving a carcass in large sections for 24 to 48 hours to enhance flavor and tenderness of the meat A. PSE B. DFD C. Aging D. Veal
Answer
4.7
(215 Votes)
Isabel
Veteran · Tutor for 10 years
Answer
C
Explanation
This question asks about processing methods in culinary arts or butchery, specifically aiming to identify a strategy that involves leaving a carcass in large sections for a period of 24 to 48 hours in order to improve the flavor and tenderness of the meat. PSE stands for Pale, Soft, Exudative, a condition in meat where the level of metabolic heat after slaughtering is high enough to cause protein misfolding. DFD stands for Dark, Firm and Dry, a condition usually found in beef and pork where there were imbalances of Glycolysis. Veal is a specific type of meat, it’s the flesh of young calves. Aging, on the other hand, is a process where whole carcasses or cuts of meat are left in optimal temperatures to tenderize and enhance flavors by the use of natural, bacterial or enzymatic activities within the muscle cells. The description fits psychological activities during the process of Aging.