Meat of a rabbit - pair

The fresh - killed meat is not cooled down meat yet, it is in such state within three hours after a face. The fresh - killed meat is capable to connect water in the greatest numbers, differs in pronounced coloring and in connection with high content of oxygen practically does not contain bacteria therefore reproduction of microorganisms in it is late at observance of storage conditions in it. Thanks to unique properties of a fresh - killed meat from it receive meat products of the superior quality .
After cutting meat is matured in the cool place in which there is its maturing then meat finds pleasant taste and a smell and becomes soft as a result of biochemical, physical and chemical and structural changes. As a result of maturing receive the cooled meat.