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From: sdyer@bbncc5.UUCP (Steve Dyer)
Newsgroups: net.cooks
Subject: Re: Rapid Aging of Meat
Message-ID: <732@bbncc5.UUCP>
Date: Thu, 17-Oct-85 10:58:10 EDT
Article-I.D.: bbncc5.732
Posted: Thu Oct 17 10:58:10 1985
Date-Received: Sun, 20-Oct-85 07:25:00 EDT
References: <293@weitek.UUCP>
Organization: Bolt Beranek and Newman, Cambridge, MA
Lines: 11

I doubt this treatment of meat would be poisonous, although after reading
your account, I am tempted to become a vegetarian.  Probably I would
be most concerned with the amount of sodium which comes along with the
baking soda.  I really am not sure what effect it had on the meat:
sodium bicarbonate is a mild base, almost too mild, but it might
assist the hydrolysis of the fats to glycerol and fatty acids; I doubt
that it would have much effect on the proteins.
-- 
/Steve Dyer
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