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俄罗斯医学科学院专家指出,最新鲜的肉,其味道并非最好。经研究发现,肉需要经过3昼夜的“成熟”过程,它才能变得更加细嫩、美味和香味朴鼻。当然,这期间肉应该保存在冷藏箱中,但是不要使肉冷冻,否则会使肉味和营养价值受到破坏。在冷藏室中只要保持零下1～2℃即可,经过3昼夜之后由于肉本身调味物质的分解,使肉的味道慢慢变好,而经过7天后将变得最好吃。但令人遗憾的是,经过7天后,沾附在肉表面的微生物也会在低温条件下
Russian Academy of Medical Sciences experts pointed out that the freshest meat, its taste is not the best. The study found that meat needs to go through 3 days and nights of “mature” process, it can become more delicate, delicious and fragrant. Of course, the meat should be kept in freezers during this period, but do not freeze the meat, otherwise the meat and nutritional value will be destroyed. As long as the refrigerator is kept at minus 1 to 2 degrees Celsius, after 3 days and nights, the taste of the meat becomes better and better after 7 days because of the decomposition of flavoring substances in the meat itself. However, it is regrettable that after 7 days, the microorganisms attached to the meat surface will also be exposed to low temperatures