I need to follow the degradation of the meat with time outside the refrigerator. What is the gold standard for doing that in a scientific way?
In case you have not figured it out yet, I think you could determine the lipid oxidation of the meat using the Thiobarbituric reactive species (TBARS) method. See the attached paper for more details.
Examples of enzymes for tender: Papain from papaya, bromelain from pineapple and actinidine from kiwi
Soak the meat in vinegar, wine, lemon juice, buttermilk or yogurt
Stir the meat in a brine (brine) solution.
Aging of meats at 0 ° C to 2 ° C (32 ° F to 36 ° F).
Dear Ramy Abdlaty this is certainly an interesting technical question of general interest. For a good overview about this topic please have a look at the following article:
A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies
Article A Comprehensive Method for Assessing Meat Freshness Using Fu...
Also please see:
Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6387179/
