odd
Lv 7
odd asked in Food & DrinkCooking & Recipes · 4 weeks ago

Why doesn't "aged beef" spoil or rot?

7 Answers

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  • Nancy
    Lv 6
    4 weeks ago
    Best answer

    It will if the proper conditions aren't maintained. It's kept cool and dry, which in combination with the natural lactic acid in muscle tissue keeps the bacteria and microbes that cause spoiling and rot from growing. It's for the exact same reason that mummies don't rot.

    • odd
      Lv 7
      4 weeks agoReport

      Strange since beef in the fridge spoils, and doesn't "age".

  • denise
    Lv 7
    4 weeks ago

    It is aged in a controlled way for a certain amount of days [up to 28 in some cases]. I would'nt keep it for long after buying it though [ it would'nt last long in my house! ].

  • Anonymous
    4 weeks ago

    It's preserved, like pemmican.

  • 4 weeks ago

    Technically it is...

    It is a controlled "spoilage"

    Much like milk becomes cheese..that is a controlled spoilage. 

    Fermented vegetables is/are controlled spoilage. 

    You can do some aging of meat in your refrigerator but it has to be done properly and carefully.  And you probably would not age it as long as a restaurant or butcher would do in a proper aging room.   Alton Brown did an episode on his show Good Eats. 

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  • Anonymous
    4 weeks ago

    It's not aged long enough for that to happen.

    If they wanted to (it would be completely pointless because they wouldn't improve in any way) producers could “age” eggs for a couple of weeks before selling them. They wouldn't have been aged long enough for them to go bad.

  • Anonymous
    4 weeks ago

    Of course it does.

  • Rick
    Lv 6
    4 weeks ago

    It's 'aged' in a big cooler ......................................

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