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Data Availability Statement All relevant data supporting this study are included in this published article. Additional information is available from the corresponding author upon reasonable request. References 1, , and , “Mechanisms of Maturation and Ageing of Collagen,” Mechanisms of Ageing and Development 106 (1998): 1–56. 2, “Molecular Mechanisms of Ageing in Connective Tissues,” Mechanisms of Ageing and Development 122 (2001): 735.
Historical background of conservation at low temperatures A perennial activity of humankind since the oldest recorded times was to prevent the spoilage of food, especially meat. To that end, methods have been continuously developed, such as cooking, sun drying, smoking, fermenting, or salting.
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