When we talk about meat maturation, we should be able to distinguish between two major types of maturation: dry aging and wet aging. In the case of dry aging, it is carried out with a forced air system, and within this type, we could subdivide between the fast and slow systems. The control parameters include airspeed, temperature, and humidity. Within the wet type, distinctions can be made between forced air and static systems.
To prevent the proliferation of unwanted microorganisms and pathogens (Salmonella, E. coli, Listeria monocytogenes, Pseudomonas, lactic acid bacteria, fungi), the storage temperature should be below +3°C.
Aged meat poses no additional risk compared to fresh meat if it is matured under controlled conditions, as discussed earlier.
¿What is Dry Aging?
In reality, it is a controlled fermentation process in which large cuts of meat are stored in special chambers to undergo controlled decomposition. By exposing the meat to oxygen, we activate enzymes already present in it that require oxygen to survive. These enzymes come to life and begin breaking down the molecular bonds of the meat, altering both the flavor and texture.
Dry aging is the process by which large cuts of meat are aged, contributing to enhancing the meat’s taste qualities while also making it much more tender than it was initially when fresh. The process allows the meat to mature without unwanted decomposition-causing bacteria affecting the meat stored inside aging chambers, where both ambient temperature and relative humidity are precisely controlled. During this process, the meat is exposed to dry air, forming a protective crust that prevents spoilage.
Dry aging involves hanging the meat pieces so that air can circulate around them at controlled temperature and humidity. The pieces end up covered in mold, which slowly begins to decompose the outer layer of the meat, contributing to water loss and preventing spoilage. This mold is completely removed from the meat before it is prepared for consumption.
Moisture loss is a crucial aspect of the flavor change in meat, leading to a concentration of flavor in the remaining tissue. During aging, the meat undergoes various changes and transformations that increase some flavor compounds while reducing others. Large and tasteless molecules break down into smaller, tastier fragments thanks to enzymatic activity. Proteins break down into amino acids, which can result in a slightly more bitter and salty taste, while DNA/RNA material can break down into other flavorful molecules that enhance the overall taste. Additionally, glycogen breaks down into sugars that increase sweetness.
Dry aging also transforms the texture of the meat, making it more tender and easier to chew as proteins decompose. The optimal aging time depends on individual taste preferences, but it is generally accepted that the optimal point is between 30-35 days before consumption. However, for customers less accustomed to aged meat, a shorter aging period of 18 to 20 days may be suitable to avoid a flavor that may seem too strong.
Aged meat has a higher selling price than non-aged meat due to the additional cost of aging, which requires special equipment and consumes energy. Additionally, during the process, around 50% of the initial weight of the meat may be lost, adding to the cost.
In terms of safety, two parameters must be considered for dry aging to ensure the product does not become dangerous: water activity (aw) and storage temperature.
What is Wet Aging?
When it comes to safety in dry aging, two parameters must be considered to ensure the product does not become dangerous: pH and storage temperature, as well as the packaging.
Dry Aging vs. Wet Aging
Unlike dry aging, wet aging involves the aging process with the meat vacuum-sealed in impermeable plastic bags, preventing evaporation and shrinkage. However, this system does not achieve the flavor enhancement of the dry aging process.
Delving into Meat Maturation Methods: Technical Details
Meat maturation is both an art and a science that involves controlled processes to enhance organoleptic attributes. We delve into the methods of Dry Aging and Wet Aging, highlighting key technical aspects that define each process.
DRY AGING:
Process Details:
Dry aging is more than just exposing the meat to the air. It is a controlled fermentation process where meat cuts are placed in specialized chambers. These chambers are precisely set to maintain a specific temperature (usually between 0-4°C) and a relative humidity of 80-85%.
Enzymatic Breakdown:
During this process, endogenous meat enzymes, such as [enter enzyme names], come into play. These enzymes require oxygen to be active, and controlled exposure to air enables their activation. As these enzymes break down protein molecules, significant changes occur in the texture and flavor of the meat.
Crust Formation and Water Reduction:
Exposure to dry air during dry aging induces the formation of an external crust that acts as a protective barrier. This crust reduces water loss from the meat, maintaining its internal juiciness while allowing enzymatic processes to continue.
Molecular Transformations:
Moisture loss during aging not only leads to flavor concentration but also drives molecular changes. Proteins break down into amino acids, contributing to bitter and salty flavor notes, while glycogens convert to sugars, adding sweetness to the overall profile.
Optimal Aging Time:
The optimal dry aging period typically falls between 30 and 35 days. This duration allows for the maximum development of flavors without the meat developing an excessively strong taste.
WET AGING: TECHNICAL DETAILS
Vacuum Packaging:
In wet aging, the meat is vacuum-sealed in plastic bags. This method aims to preserve the meat’s original moisture, minimizing weight loss during the process.
Contrast with Dry Aging:
Unlike dry aging, this technique does not involve direct exposure of the meat to air. This prevents the formation of an external crust and keeps the meat closer to its initial condition.
Preservation and Safety:
Maintaining an appropriate pH, along with controlled storage temperature and the use of suitable packaging, is crucial for ensuring food safety in wet aging. This practice minimizes the risk of bacterial proliferation.
Sensory Results:
While wet aging may not provide the same depth of flavors as dry aging, it stands out for keeping the meat as juicy as initially. The texture may be slightly different, with a lower flavor concentration compared to dry aging.
Economic Considerations and Technical Conclusions:
Additional Costs:
It is essential to consider that meat maturation involves additional costs. The use of specialized equipment, energy consumption, and weight loss during the process contribute to the higher price of matured meat.
Personal Choice:
The choice between dry aging and wet aging is highly personal and depends on individual preferences. Meat enthusiasts may opt for dry aging for its complexity of flavors and intense texture, while those seeking juicier meat might prefer wet aging.
