THE AGING PROCESS: WHAT IT IS, HOW IT WORKS, WHICH ARE THE FEATURES OF THE EQUIPMENT DEDICATED TO IT

THE AGING PROCESS: WHAT IT IS, HOW IT WORKS, WHICH ARE THE FEATURES OF THE EQUIPMENT DEDICATED TO IT

For some years now, we have been talking with increasing attention about “aging” and about how critical this process is to make meat tender and tasty.

It is not uncommon to enter restaurants and find what commonly to an unkeen eye appears like a normal refrigerated display cabinet containing tasty pieces of meat. They are instead cabinets intended for the aging of the meat, called in fact Aging Cabinets.

Let’s start by explaining what aging is and why it’s so important…

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How long is the aging time?

The aging time is very variable as it depends on the breed of the slaughtered animal, its size, the cut of meat, the amount of fat, the amount of water contained in the fibres, etc…

In general, particularly long aging times are required for game (“dark meat”), while white meat from particularly young animals (lamb, kid and veal) requires a much shorter maturation time. Young and small animals require shorter maturation periods than those required for the meat of bigger animals.

During the aging period, the selected cut of meat will lose water and therefore weight, the muscle fibres will relax, starting those chemical processes that lead to a greater tenderness of the meat and a more marked taste.

Usually the cuts of meat used for the aging process are the most prized because the aging process enhances the meat’s characteristics, highlighting its qualities but also its defects.

WHAT IS AGING?

The aging period is the period preceding the consumption of slaughtered meat for it to become softer or lose its wild smell.

Due to its extreme hardness, the muscle of the animal is not edible immediately after the slaughter. During the aging process, there are several biochemical processes that modify the structure of the meat making it edible and increasing its taste, with a pleasant sensory perception by the consumer.

The aging process is performed by alteration of strictly controlled parameters such as humidity and temperature thanks to specific and precise equipment called Meat Agers. (See for example the Forcar Refrigeration FROLLO GDMA40-GDMA46-GDMA120-GDMA180 models).

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Which machines are used to control the aging process?

The meat aging process is performed using specific and suitably sized refrigerated cabinets where temperature, humidity, pH value and duration of aging are crucial factors for obtaining a quality product.

Basically, by changing temperature and humidity inside a protected and completely germ-free environment, after a period of time properly selected, meat results significantly tenderer.

Forcar Refrigeration Refrigerated Cabinets are all equipped with glass doors to directly supervise the hanging and aging of the products, they allow a controlled and safe environment thanks to the stermicidal UV lamp, key to prevent the proliferation of bacteria.  They are equipped with displays for constant monitoring of temperature, humidity and ventilation and with a tray for the collection of water, no water connection needed.

Forcar Refrigerated Cabinets are design products with an external casing in black coated metal sheet, ABS antibacterial interior, stainless steel AISI 304 support and hooks, door opening sensor and acoustic warning light indicating any failure.

All Forcar Refrigeration models G-DMA40-G-DMA46-G-DMA120-G-DMA180 are equipped with:

  • Electronic temperature control from + 1° C to + °25° C;
  • Stermicidal UV lamp
  • Humidity adjustment from 60% to 85% HR
  • Rod with 3 hooks as standard

 Who are these types of aging refrigerated cabinets intended for?

The Aging Refrigerated Cabinets Forcar – FROLLO are professional equipment suitable for restaurants aiming to provide quality products to their customers, with the most delicious and tender cuts of meat. The use of such equipment is intended for skilled and capable catering professionals, as the aging process is to be considered very technical and specific.