Fresh Meat
- Characteristics:Meat that has been freshly slaughtered, with bright red flesh and high water content.
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Texture:
- Advantages:Firm texture with a slight bounce, some people prefer the "fresher" taste.
- Disadvantages:Due to the lack of aging, the meat can be tough, with a strong gamey flavor and may have a slightly bloody taste.
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Nutrition:
- Advantages:Relatively complete nutritional profile, although the bioavailability of some nutrients may be lower due to the lack of aging.
- Disadvantages:High lactic acid content can make the meat taste sour and may affect appetite.
Aged Meat
- Characteristics:Meat that has been aged at a low temperature for a period after slaughter, undergoing a series of biochemical reactions.
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Texture:
- Advantages:The meat becomes tender and juicy with a more intense flavor. This is because during the aging process, the proteins in the meat break down, producing more amino acids that give the meat a unique flavor.
- Disadvantages:Due to moisture loss, the weight of the meat will decrease slightly.
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Nutrition:
- Advantages:The aging process produces substances beneficial to the human body, such as glutamic acid, which enhances the flavor of the meat and improves the utilization of protein.
- Disadvantages:Some water-soluble nutrients, such as vitamins, may be lost.
- Overall, aged meat has advantages in terms of texture and nutrient absorption.The aging process not only improves the flavor and texture of the meat but also makes proteins and other nutrients easier for the human body to absorb.
- Fresh meat has a more complete nutritional profile.However, due to its tough texture and higher risk of bacterial growth, it requires more attention when consuming.