Hanging (meat)

Meat hanging is a culinary process, commonly used in beef aging, that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, thus concentrating the flavor.

History

Meat has been hung and dry aged for ages after butchers discovered that this method makes beef more tender and flavorful than meat eaten immediately after its preparation. In the 1960s, a combination of meat hanging’s expense and the new process of wet-aging caused meat hanging to almost stop entirely. Meat hanging experienced a surge of popularity in the 1980s though, and dry aged beef continues to be sold in high-end restaurants around the world.

Process

The process of meat hanging involves hanging the meat (usually beef) in a controlled environment. The meat hanging room must be temperature controlled from between 33 to 37 degrees Fahrenheit (1-3 degrees Celsius). It is such a small window in temperature because the meat will spoil if the room is too hot and the process of dry aging stops if the water in the meat freezes. Furthermore, due to the water needing to slowly evaporate the room must be kept to a humidity of around 85. Also, to prevent bacteria developing on the meat, the room must be kept well ventilated. The meat must be furthermore checked on in regular intervals to ensure that the meat does not spoil and the process is working correctly.

Meat

Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale.

Meat is mainly composed of water, protein, and fat, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.

Most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal.Meat is sometimes also used in a more restrictive sense – the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, poultry or other animals.

List of Mortal Kombat characters

This is a list of playable characters from the Mortal Kombat fighting game series and the games in which they appear. The series takes place in a fictional universe composed of six realms, which were created by the Elder Gods. The Elder Gods created a fighting tournament called Mortal Kombat to reduce the wars between the realms. The first Mortal Kombat game introduces a tournament in which Earthrealm can be destroyed if it loses once again.

The Earthrealm warriors manage to defeat the champion Goro and tournament host Shang Tsung, but this leads Tsung to search for other ways to destroy Earthrealm. Since then, every game features a new mortal who wishes to conquer the realms, therefore violating the rules of Mortal Kombat. By Mortal Kombat: Deception, most of the main characters had been killed by Shang Tsung and Quan Chi (neither of whom were playable in the game), but by Mortal Kombat: Armageddon all of them return.

Character overview

Appearances in the fighting games in the series:

Meat (album)

Meat is an album by Hawksley Workman, released January 19, 2010 on Isadora Records and Universal Music Canada.

The album was a longlisted nominee for the 2010 Polaris Music Prize.

Track listing

References