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| Knowledge of acid-dischsrge |
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After slaughtering，mutton will experience series of chemical and biochemical reactions such as stiff carcass, ripened meat, and putrescence etc. After a certain period of time under appropriate temperature conditions. muscle tissue will gradually become softening along with
wonderfully improved taste and nutritlonal value a process called post-ripening during which meat Ph value will decline gradually and such meat will have property of sub-acidity. Such p rocess is also called acid-discharge of meat. After treatment of acid-discharge muscale tissue of the meat becomes tender and such meat can be easily cooked along with fresh tender juicy taste. Upon which mutton quality can be greatly improved.
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