Hello can someone help me.We know that water has the main role in meat after slaughtering,I want to know whats exactly the role of water how does it affect in meat to have a longer lifespan,and wich are the methods to save water in meat.
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First,before slaughter, animals should be allowed access to WATER but held off feed for 12 to 24 hours to assure complete bleeding and ease of evisceration (the removal of internal organs).
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Major role of water after slaughtering to wash carcass properly. Excess water may be effect after cold storage or freezing. When you thaw the meat release water and make unattractive.
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