Elaboration and implementation of the innovative technology of dry aged beef

Abstract

The project focuses mainly on specific parameters, including aging (duration, temperature, relative humidity and airflow), organoleptic quality (aroma, tenderness and juiciness), physico-chemical and microbiological. During the process, the processes of proteolysis and lipolysis intensify, the meat becomes juicy, the aroma becomes more intense due to the reduction of sugars, the release of free amino acids, peptides and the breakdown of ribonucleotides, natural meat enzymes break down proteins (solubilization of proteins) and connective tissue which leads to increased meat tenderness. The implementation of a aging technique by drying beef in aging room with predetermined parameters became the first such technology in the Republic of Moldova.