If I buy a kilo of meat and keep it overnight, with no adverse preservation method (maybe salt or something), it starts to go bad and has a weak foul smell. However, I am sure the beef shank I left in the butchery will stay more than two days hanging there and exposed yet it does not go bad. What do they use to keep it that way?
Some liquid and some chemical, I have no idea about the names
Sodium benzoate
If you also hang your kilo of meat, it will last longer. Otherwise ukiweka kwa sahani blood and fluids will accumulate at the bottom and bacteria will have a feast greatly accelerating the rotting process.
What butchers are doing is a process called dry aging. By hanging it, moisture evaporates from the meat. Bacteria needs moisture to spoil it. Lack of moisture means the meat doesn’t go bad. @Lordsavegery
Jaribu kununua kilo mbili
I was taught to buy 2 day old meat by a meat connoisseur. Kilo ni kama 1.5 ya fresh meat.
Also hanging the carcass will reduce the weight as the liquids both water and blood drip and you wi loose a few kgs around 3 - 5 kgs for a pig from my experience.
But nyama imeka like two days is the sweetest and is so much in volume as almost all the fluids zishamwagika
Have you ever wondered why butcheries have deep freezers? They live it to chill overnight and thereafter, it takes a while for the meat to regain/reach room temperature
Wewe umewahi ona inzi kwa nyama ya butchery ??? Man dont dig up this things you wont buy meat again kwa butchery utanunua kuku unajichinjia
Buy kilo nne, hizo haziharibikangi. Then uniite nipike
Wewe ndo unapika ama upikwe
any can do