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DDA-750:
4 INFORMATION ON DRY RIPENING 0 "DRY AGING"
The meat from animals, it is not convenient to consume it just when the animal has been
killed, because due to the rigor mortis process that all animals suffer, it is hard and fibrous,
so it is allowed a time of rest for the muscles to relax and the piece is softer and more
flavorful. Well, dry maturing carries out this process in a controlled way to obtain the
meats with the best taste, texture and juiciness that are known.
The cabinet you have purchased performs the meat maturation process by the dry
maturation method, this method basically consists of the following:
The pieces of meat must undergo a minimum maturation process of 14 days, being
recommended about 21 days and with a maximum limit of 28 days, and never more than
40 since approximately from day 30 more than 90% of the possible Fiber breaks have
already been completed. From then on, the softening of the meat comes from the
decomposition of other proteins and the smell and flavor are lost. This process must be
carried out in a controlled environment, with a temperature close to that of freezing the
meat, but without reaching it (between 1ºC and 3ºC) so that the enzymatic process is
adequate, the humidity will be stabilized to control the metabolism microbial around 55% -
70% RH,
All this leads to a process called "proteolysis" which is the breakdown of muscle proteins
due to the activation of certain endogenous enzymes. This causes the enhancement of the
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