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After slaughter, animals undergo rigor mortis, a stiffening of muscles that can take place within hours. To avoid undesired toughness, letting meat rest before consumption becomes essential. Historically, hanging beef in a cool, dark, and slightly humid environment allowed for natural preservation and enhanced flavors.
The process relies on desiccation, which removes moisture from the meat's exterior, creating conditions that inhibit bacterial growth. While some molds can thrive, certain beneficial species, like Penicillium, also aid in flavor enhancement. However, the balance of air circulation and humidity must be carefully managed to prevent spoilage.