Meat maturation: technology and process description

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Skilled chefs use only matured raw materials to cook steak. Therefore, a piece of meat turns out to be fragrant and beautifully fried. The process of meat ripening has its own characteristics, which are described in the article.

Features

The taste and texture of the steak depends on the exposure of the product. Meat that has lain at a certain temperature and humidity for several days will be richer in taste and more aromatic. It softens well when cooked and cooks quickly.

Even the meat broth will be more transparent and flavorful than the one made from steamed beef. This is explained as follows: in the muscles, chemical processes are performed that affect the structure of the piece, the structure of proteins. The meat will be fermented. During aging, acidity increases, new substances are created that provide excellent taste and aroma. After the slaughterhouse, the meat must go through the ripening stage.

Composition

The chemical composition of meat may differ depending on its type. But most have:

• proteins;
• fats;
• carbs;
• nitrogen and nitrogen-free substances;
• water;
• minerals;
• lipoids;
• enzymes;
• vitamins.

The composition depends on the type, breed of livestock, sex, age, fatness and other factors. Due to the increase in fatness, the energy value, juiciness increases, the taste improves, as the mass fraction of fat increases.

Meat processes

Meat is only steamed for 2-3 hours. The fibers are elastic, and the structure is tender. It is this product that is used by Italians to create carpaccio. It is not sold on the market, since a person cannot physically prepare it for sale in a short period.

During the day, stiffness occurs. The muscles will be elastic, but shortened a little. Rigidity, resistance at the cut increases every hour, so it is better to portion this meat. The pieces will be uneven.

Ripening takes 2-3 days. Blood no longer penetrates the muscles, so they do not receive oxygen, and oxidative processes will be slowed down. There is an increase in the amount of phosphoric and lactic acids, due to which a strong muscle contraction is performed. As a result, water is partially removed, and the collagen swells and loosens. But acids do not produce bad microorganisms.

Then deep autolysis of the meat is carried out. The number of acids increases markedly, esters and aldehydes appear. The taste of the finished dish and the appearance of aromas depend on these substances. The cut will be softer as it loses elasticity. With pressure, the hole does not pass. The product breaks down into fibers, but remainsstriation. The raw material will have a dark red tint. The cut will be smooth and beautiful.

It is at this time of deep autolysis that it is necessary to provide suitable conditions for the maturation of meat. Otherwise, the raw material will be damaged. But all chemical processes are different. If, due to the low qualification of the ring, the cattle had convulsions, then autolysis is faster, and the quality of the product deteriorates greatly.

The rate of maturation of meat depends on the he alth of the animal, its fatness, growing conditions, feeding, age. "Young" meat matures faster than the muscles of an adult animal. To ensure that the products do not deteriorate during aging, it is necessary to check the quality of raw materials. During the period of slaughter and cutting, sanitary standards must be observed.

Aging

Manufacturers and culinary specialists save raw materials for steak in different ways. But homemade meat must be matured taking into account technological processes. The most popular types of ripening will be considered here.

It is necessary to choose a good piece of meat. In case of violation of the temperature regime during storage and transportation, it is better not to take risks and cook the beef immediately. You should not purchase the product on the market. It is advisable to order raw materials from a trusted butcher.

Wet method

This process of ripening meat is chosen for different cuts. The product is taken without bone: Tenderloin, Chateaubriand. Chefs use this method for portion cuts, since the loss of moisture and weight of the product is small.

The meat is placed in a vacuum bag and sealed. It is important to remove air in order to excludeoxidative processes. This can be done at home, but you need to disinfect the vacuum cleaner in advance.

A special pad or parchment is placed in the bag to absorb the secreted meat juice. The product is placed in the refrigerator - 1-3 degrees. The aging period is 3-10 days. It depends on the characteristics of the meat, so it should be reviewed every day. The product should thicken a little, lose elasticity, darken, and the fat should be white.

The steak cooked with this method is juicy, tender, with a refined taste. During maturation, juices are released, which leads to the appearance of lactic acid bacteria. Because of them, a sour-metallic aftertaste occurs, which makes the product original. This can be eliminated by wrapping the meat in special paper before vacuum sealing.

Dry method

Cuts of this age are highly valued and expensive. The technology of meat ripening is complex, so it is not so easy to repeat it at home. To prevent the product from rotting, humidity and temperature should be monitored in the chamber, and good ventilation should be ensured. Otherwise the pieces will have to be thrown away as they will be toxic and dangerous.

The features of dry aging include the following nuances:

1. It is better to take whole cuts, because this method is not suitable for portioned cuts: they dry out.
2. It is important that there are bones or fat in the pulp. If this is absent, then the piece is treated with beef lard. A week later, the process is repeated.
3. All metal parts (hooks andgrilles) must be made of stainless steel. They are disinfected before use.
4. Cuts should be hung or laid out on grates at some distance so that the pieces are blown with air.
5. A special cabinet for maturing meat is used - a refrigerator with convection. Some devices require plumbing.
6. Suitable temperature is 2-4 degrees and humidity is 72-76%.
7. You can eat such meat after 21 days. According to gourmets, on the 120th day of maturation, the product will be valuable.

In order for the meat to taste great and without an unpleasant smell, it must be carefully monitored. Periodically it is necessary to turn over and monitor the appearance of a crust. It should come on gradually.

If the top layer dries slowly, the product inside will rot. If the crust is like a shell, then moisture cannot be removed from the deep layers of the product. Because of this, harmful microorganisms develop, and the raw materials deteriorate.

Processes within 120 days

From the slaughterhouse, the meat goes to the ripening procedure. For 120 days, the following changes occur:

1. Collagen breaks down within 7 days. The texture of the meat loses its elasticity. The color does not change.
2. During 21 days, about 10% of the weight is lost due to moisture evaporation. Under the action of acids, proteins swell and lose their solubility. Pieces of the product darken, a thin crust appears, the pulp softens. Meat can be sold.
3. In 30 days, there is a 15% weight loss. Beneficial fungi grow on the crust. With their helpthe product acquires an unusual taste and smell. There is a pronounced aroma, and the meat becomes soft and tender. This cut is suitable for cooking steaks.
4. For 45 days it is better to withstand meat with increased marbling: when cooking, moisture loss is compensated due to fat, so you get a juicy steak. The aroma and taste will be more intense. The crust is dense, and the color is darker. But an unpleasant odor indicates spoilage.
5. S alt evaporates with the liquid within 90 days. The crust will be compacted, like a shell. Grains of s alt appear on the surface. The cut darkens and decreases in weight.
6. For 120 days, the muscles are destroyed. There is a specific smell that not everyone likes. The piece is covered with s alt. Only true steak lovers appreciate such a product.

After the meat is ready, cut off the crust, wrap in a cotton towel and store in the refrigerator for 3 days. Freezing is allowed if necessary.

Difference between dry and wet methods

These methods differ in several ways. Since wet aging is low cost, it does not require special equipment, so it is used by 90% of companies. Features include the following nuances:

1. With the wet method, weight loss is up to 5%. The product will be juicy and elastic. The color of the meat becomes dark red, slightly brown. The taste will be delicate, and the aroma will be light. This method is considered cheap.
2. With the dry method, up to 40% of the weight is lost. The meat will be dryish, the color is dark red, the texturetender. Grains of s alt appear on the surface. A pronounced aroma appears. The price is determined by the duration of maturation. The most expensive - 120 days.

Many chefs prefer to buy meat in the store. But some restaurants produce their own products. For this, special equipment is purchased. You can cook your own homemade meat.

Home Methods

The following dry aging methods are used with the refrigerator:

1. A piece of cotton fabric is placed on the grate. A cut is placed on it, and covered with a cloth on top. The material must be changed every day until the raw material releases juice. Meat should be turned over with clean hands. A slightly dried product is sprinkled with s alt and wrapped again in a cloth. It's so easy to age the pieces, ready to create dishes for 3-4 days.
2. Beef is wrapped in a waffle towel. S alt is placed nearby to draw out moisture. The same procedures are performed as indicated in the previous method.
3. The meat is wrapped in cloth and placed in a wooden box with a lid. It is important that the box has holes around the perimeter. Matter is changed every day. After the juice is released, coarse s alt 1 cm high is poured into the bottom of the box. The fabric is changed every 3 hours.

Other home remedies

1. You need to buy a special bag for dry maturation, which is made of a membrane that protects the product from external factors, but allows moisture to pass through. The meat is aged for about 3-4 weeks. Shouldthere is a crust that is cut off. Bones must be removed from the cut.
2. The product is hung on a hook or placed on a special stand. You need to install a fan. A fuse and a power button are installed so that the device functions when the door is closed. It is better not to install a battery-powered device, as it can deteriorate from low temperature and humidity. And because of the battery components (lithium and sodium), the products will be toxic.

Such meat ripening methods are easily implemented at home. The main thing is to observe all the subtleties of preparing a quality product.

Equipment

Establishments that sell elite meat produce cuts of their own production. The chilled product is delivered to the kitchen, and the chefs pack it into the chambers of special refrigerators. There is a technique of small volumes, where 4-6 cuts are placed. It can fit in the home kitchen.

Refrigerator for meat maturation must meet the following requirements:

1. Available double door with UV protection.
2. All parts must be made from high quality stainless steel.
3. It is important to have temperature and humidity control systems.
4. Need good ventilation with speed control.
5. Requires adjustable feet.
6. The equipment must have a germicidal lamp.

When choosing, it is important to pay attention to the volume of the chamber and the maximum allowable weight per shelf. There are many models that connect toplumbing. It is better not to install the device near a window and heating devices. The floor must be level. From the wall, you need to calculate the distance of at least 5 cm.

Conclusion

Thus, the maturation of meat is an important step in obtaining tasty and aromatic dishes. It is usually used to cook steak. This dish turns out delicious and fragrant.