BingDing
Member
There is a thread on biogenic amines here. Almost all meat in the US is dry aged, which means it hangs in a room for 2-3 weeks. Long story short, what happens to the cow in the room is exactly the same as what happens to a road kill deer on the side of the highway. It rots.
RP has an article here. As usual it covers so many different things I get dizzy half way through :P but in the middle it says
Edit: Bolding added. And later he says the amines oxidize to aldehydes, which are toxic.
RP has an article here. As usual it covers so many different things I get dizzy half way through :P but in the middle it says
In the absence of oxygen, no carbon dioxide is produced, and the result is that the normal disposition of ammonia from amino acids as urea is blocked, and the polyamines are formed instead. The chemical names of two of the main polyamines are suggestive of the flavors that they impart to the aging meat: Cadaverine and putrescine. After two or three weeks of aging, there has been extensive breakdown of proteins and fats, with the production of very complex new mixtures of chemicals.
Edit: Bolding added. And later he says the amines oxidize to aldehydes, which are toxic.