Final answer:
Green meat is usually not tough due to aging; it's more likely to be spoiled or contaminated, indicating that it can be unsafe for consumption. Meat aging improves tenderness and flavor when done properly.
Step-by-step explanation:
False: Green meat is not typically tough because of improper aging but because it might be spoiled or contaminated. Meat aging is a process where meat is stored at controlled temperatures to allow enzymes to break down muscle tissue, enhancing tenderness and flavor.
The color change in meat is not an indicator of whether or not the meat has been properly aged. Aging of meat is done to improve its tenderness and flavor, often in a controlled environment where humidity, temperature, and airflow are regulated to allow the enzymes naturally present in the meat to break down connective tissues. The texture and color of properly aged meat should be appealing and if green, it could point towards bacterial growth or spoilage, rather than an aging issue. Furthermore, when meat is green, consumers should not consume it, as it could indicate serious health risks like food poisoning. When considering meat for consumption, look for a reliable source and ensure that the meat has been handled and stored properly before purchase.