Editing Meat (section)

=== Conditioning ===

Under hygienic conditions and without other treatment, meat can be stored at above its freezing point (−1.5&nbsp;°C) for about six weeks without spoilage, during which time it undergoes an aging process that increases its tenderness and flavor.{{sfn|Lawrie|Ledward|2006|pp=141–146}} During the first day after death, [[glycolysis]] continues until the accumulation of [[lactic acid]] causes the [[pH]] to reach about 5.5. The remaining [[glycogen]], about 18&nbsp;g per kg, increases the water-holding capacity and tenderness of cooked meat.{{sfn|Lawrie|Ledward|2006|p=87}}

''[[Rigor mortis]]'' sets in a few hours after death as [[adenosine triphosphate]] is used up. This causes the muscle proteins [[actin]] and [[myosin]] to combine into rigid [[actomyosin]]. This in turn lowers the meat's water-holding capacity,{{sfn|Lawrie|Ledward|2006|p=90}} so the meat loses water or "weeps".{{sfn|Lawrie|Ledward|2006|pp=141–146}} In muscles that enter ''rigor'' in a contracted position, actin and myosin filaments overlap and cross-bond, resulting in meat that becomes tough when cooked.{{sfn|Lawrie|Ledward|2006|pp=141–146}} Over time, muscle proteins [[Denaturation (biochemistry)|denature]] in varying degree, with the exception of the collagen and [[elastin]] of [[connective tissue]],{{sfn|Lawrie|Ledward|2006|pp=141–146}} and ''rigor mortis'' resolves. These changes mean that meat is tender and pliable when cooked just after death or after the resolution of ''rigor'', but tough when cooked during ''rigor.''{{sfn|Lawrie|Ledward|2006|pp=141–146}}

As the muscle pigment [[myoglobin]] denatures, its iron [[oxidation|oxidizes]], which may cause a brown discoloration near the surface of the meat.{{sfn|Lawrie|Ledward|2006|pp=141–146}} Ongoing [[proteolysis]] contributes to conditioning: [[hypoxanthine]], a breakdown product of ATP, contributes to meat's flavor and odor, as do other products of the decomposition of muscle fat and protein.{{sfn|Lawrie|Ledward|2006|p=155}}

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File:Atria slaughterhouse in Nurmo Seinajoki.JPG|A [[slaughterhouse]], Finland
File:MIN Rungis viandes de boucherie veau.jpg|[[Marché d'Intérêt National de Rungis|Rungis International Market]], France
File:Sucuk-1.jpg|The word "[[sausage]]" is derived from [[Old French]] {{Lang|fro|saussiche}}, from [[Latin]] {{Lang|la|salsus}}, "salted".<ref>{{cite web |url=http://www.etymonline.com/index.php?search=sausage&searchmode=none |title=Sausage |publisher=[[Online Etymology Dictionary]] |date=October 16, 1920 |access-date=January 31, 2012 |archive-url=https://web.archive.org/web/20121021020552/http://www.etymonline.com/index.php?search=sausage&searchmode=none |archive-date=October 21, 2012 |url-status=live }}</ref>
</gallery>