While taking a food science class in college, your instructor invites a local catile rancher to give a guest lecture. One of the other shudents in class is wery ourous about the "Treshness" of meat hat he buys al his neighborhood stone. He anks the rancher fit would be a good idea for everyone to buy meat directly from the ranch and eas it as soon as possible aher the maat is harvested. Surprisingly the rancher says - tabun liferally the way the statent sugpested it - that would not be a great idea. He says the meat pets really lough and stiff shorfy after it is havested, and if downt even start to get more lender for about 12 hours. Even aher the 12 hours, he says most of the meat from his ranch gets aged in a religerator for about a week to make it tender enough to sell. That means the "Treshear" meal from his tanch might actually not be wery outs to eat right. HWRF.SodiumCalciumAcetylcholineATP