Translations:Beef/26/ja: Revision history

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20 July 2025

  • curprev 12:0412:04, 20 July 2025 Fire talk contribs 851 bytes +851 Created page with "=== 熟成と軟化 === {{Main/ja|Beef aging/aj}} {{further/ja|Meat/ja#Conditioning|Meat preservation/ja|Meat tenderness/ja}} 牛肉の軟らかさを改善するため、内因性タンパク質分解酵素が構造的および筋原繊維タンパク質を弱めることを可能にするため、しばしば熟成される（すなわち、冷蔵保存される）。湿式熟成は、腐敗と歩留まり..."
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