In an effort to improve the quality characteristics of the raw materials, chefs throughout the world are in a continuous search for new ways to satisfy the tastes of their clients. Lately they have turned to the dry aging technique of beef meat. Until now we only knew that the drying or maturing of the meat was a case of a few days from the moment of the slaughter till the day of its consumption. But, the food technology has changed this by creating specially aging areas.

In the meat aging facilities fresh parts of meat are imported all shiny and moist in the beginning, but when the progress of maturing takes place, their color changes to a dark red similar to roasted coffee and their smell gets sweeter and softer.

For the maturing process chemistry is deployed, since the aging is created with the reaction of many enzymes with the meat’s proteins.

As the meat is set to rest, the enzymes on the muscle cells are released and turn the proteins into amino acids while some of them create the “umami”, adding even more flavor.

They turn the few carbohydrates of meat into sugar and this way it gets sweeter.

In addition, they break the connective tissues around the proteins and make the meat tenderer.