Success in the preparation of a meat recipe owes primarily to the quality of the raw material, and secondly to the skill of the cook whose task it is to enhance the ingredients at his disposal. What many people are unaware of, however, is the major role played by the aging of the meat: a process that is as important as it is delicate, and which has a major influence on the final result.
What is meat aging?
Let us first answer an obvious question: what is aging? As the name implies, it is a chemical-physical process of ageing. It occurs naturally in the muscles of animals after slaughter and, from a strictly alimentary point of view, should be understood as the maturation that makes animal meat edible. It consists of three stages, all equally important, each with its own characteristics and specific timescales that vary according to the type of meat. These three steps apply to the meat of all animals, including fish. Their duration is related to the size of the animal: in general, the smaller the size, the shorter the aging period. Poultry and white meat require less time for maturation; pork and beef, on the other hand, take longer.
Controlled aging
The tendering of meat is a process that occurs naturally and, as tradition dictates, producers wait for the meat to mature in cold storage without any intervention. After two weeks, meat can be considered ready for consumption. It is however possible to implement a controlled aging process to increase its duration or to intervene on certain variables such as the humidity and temperature of the places where it takes place. In particular, extending the maturing time means obtaining a softer, tastier and more digestible meat. Aging can also exceed four weeks, giving the meat an even stronger flavour, as if by a kind of seasoning. For this reason, there is a growing demand in many restaurants for a longer aging period, exceeding 30 days and up to 120 days and more. Temperatures in this case are lower, good ventilation is required and humidity also needs to be controlled, so as to encourage the formation of a surface crust, which is then removed, protecting the interior and keeping it red and tender.
Dry and wet aging
There are two main meat maturation techniques: dry aging and wet aging. With the former, the product tends to lose more water, while with wet ageing it retains more liquid. This allows a higher yield in terms of weight at the end of aging and shorter maturation times: 7-10 days instead of the 2-4 weeks required for wet aging. Preferences for one or the other will be determined by the different needs and evaluations of the Chef.
Ilsa Cabinets for Controlled Meat Aging
A process as complex and important as the aging of meat must be entrusted to skilled hands, suitably supported by equipment that is up to the job. This is why Ilsa offers cabinets within its refrigeration line that are specifically designed for the drying and aging of meat. The meat aging cabinet operates within a temperature range of -3°C to +35°C and has an automatic, uniformly controlled humidification and dehumidification system. The equipment has functions for automatic defrosting and manual evaporation of condensation water, and is fitted with a standard lock to prevent unwanted or accidental opening of the door. To enable the progress of the aging process to be visually monitored without having to open the cabinet, a glass door version is also available.
Ilsa’s seasoning cabinets
The seasoning cabinet with humidifier is dedicated to seasoning. It is equipped with a system for indirect and uniform internal air circulation. It also has an automatic, uniformly controlled humidification and dehumidification system. This equipment also operates within a temperature range of -3°C + 35°C, has a practical lock as standard and is available in two versions, with or without glass door.
Both models of aging and seasoning cabinets are equipped with a convenient LCD display. With its advanced functionality, it allows immediate control of the aging and seasoning process at any time and enables easier and more effective management.
Discover Ilsa’s aging cabinets
Discover Ilsa’s seasoning cabinets
