| Ageing |
| A term used to describe the holding of meats at a temperature of 1–4°C for a period of time to break down the tough connective tissues through the action of enzymes, thus increasing the tenderness” |
| Ageing |
| A term used to describe the holding of meats at a temperature of 1–4°C for a period of time to break down the tough connective tissues through the action of enzymes, thus increasing the tenderness” |