Quote:
Originally Posted by Marlene
Dr. Shander says, but a person would probably “think about 1,700 times before cooking and eating 42-day-old steak.”[/b]
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Dr. Shander must be a vegetarian. The best testing, most tender, priciest steaks are in fact "old," though the restaurants generally call them "aged."
But the process is usually limited to 20-30 days, and the tenderness is indeed a side effect of tissue breakdown. :-)
Thanks for the references Marlene!
Take Care.
Greg
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Greg, 59, dx MDS RCMD Int-1 03/10, 8+ & Dup1(q21q31). NIH Campath 11/2010. Non-responder. Tiny telomeres. TERT mutation. Danazol at NIH 12/11. TX independent 7/12. Pancreatitis 4/15. 15% blasts 4/16. DX RAEB-2. Beginning Vidaza to prep for MUD STC. Check out my blog at
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