Right option is (b) False
To elaborate: In addition to tenderizing, ‘hanging’ the meat allows flavor to develop due to the action of endogenous protease after slaughter. Peptides with acidic amino-acids at the terminal gives meaty flavor as compared to that of monosodium glutamate, whereas non-terminal hydrophobic amino-acid residues give bitter flavors. The bitterness being less intense, disappears altogether with larger peptides. Hence the above statement is true.