Dry aging or dry maturation of meat is a popular topic these days. Both on Facebook and here on Gastrofun.dk, we experience a huge interest in putting a personal touch on the meat.
In the wake of this, a lot of questions arise and sometimes a bit of confusion about what is actually right and wrong about maturing meat.
We have therefore contacted the Danish Technological Institute to learn more about the maturation process, what happens and what things you should be aware of when maturing meat. Senior Project Manager for Meat Technology, Margit Dall Aaslyng, has kindly responded, so here are the answers to some of the questions we most often see on Facebook and email.
The first question is about what actually happens when meat matures.
“What happens chemically when meat matures is an enzymatic breakdown primarily of the fibrillar proteins. This does not affect connective tissue, which is why muscles with a lot of connective tissue do not particularly benefit from maturation. It is a completely natural process that has nothing to do with rotting, as rotting involves bacteria. When the animal is alive, there is a constant building up of protein and a breakdown of protein. It may sound wasteful, but it is important because it ensures we have the enzymes present that are necessary to build up the muscle if there is an injury. You can say that enzymes are the body’s workers – those who ensure the whole body functions and that what needs to happen happens. Enzymes are proteins.”
So it is a process that particularly affects the taste of the meat and does not always contribute to making the meat more tender.
The next question is about the difference between wet aging and dry aging.
“When the animal is slaughtered and the muscle becomes meat, the enzymes that break down protein continue to work – this is what is called meat maturation. It is completely independent of whether it is dry aging or wet aging. The difference is that during dry aging, there is a significant evaporation of moisture from the surface, meaning the meat becomes more concentrated in a way. This (along with the rancidity of the meat’s surface fat) contributes to creating the different taste experienced in dry-aged meat.”
Lastly, we asked what small patches of mold mean for the meat.
“Growth on the surface of dry-aged meat (mold etc.) is something completely different. It is a major problem that may require significant trimming with the loss of some expensive meat as a result. It is a balance between humidity and temperature. The more humidity, the less maturation loss, but also the greater the risk of growth. The lower the temperature, the less growth, but also slower maturation, as the speed of the enzymes is temperature-dependent.”
If there is something you lack an answer to, feel free to comment on the article and we will try to find an answer for you.