Idiomas disponibles
Idiomas disponibles
tastiest components of the meat and its amino acids, resulting in a more tender meat, due
to the breakdown of muscle fibers, and also juicier.
The dry maturation of the meat must always be controlled and supervised by an expert in
the field, who can make modifications to the factory settings under his experience and
responsibility. It is essential to know the process well and use high quality meat, to obtain
good results. It is important to know the origin and quality of the meat to be matured, as
well as to master the cutting and placement of the pieces to be used, it is also mandatory a
correct identification of each piece and professional supervision of the process.
Once the maturation time of the meat is over, the dark and dry areas of it should be
removed.
In the table we see the minimum and optimal maturation times according to the
commercial category of beef.
TYPE OF MEAT
VEAL
YEARLING
OX
COW
The times may vary depending on the genetics, sex and fat of the animal.
5 GENERAL CHARACTERISTICS
These machines have been built in accordance with the CE directives regarding the
treatment and preservation of food.
The cabinet you have purchased creates the ideal conditions for the dry aging process of
the meat. It is available in a wardrobe format and in various sizes. It has a digital electronic
controller capable of maintaining the temperature in the appropriate margins, as well as
the relative humidity within the precise range, it has a continuous air circulation system,
with an exchange system with the outside for renewal of the interior air, equipped
activated carbon filter. It also has UVC light (optional) with automatic operation to
eliminate germs and bacteria, thus achieving a purer flavor in the meat.
The cabinets work by controlling the temperature and at the same time the relative
humidity provided by the fresh product when it is introduced into the machine, which is
high, lowering it to the established limit. But it should be noted that the machine cannot
raise the humidity as it does not have a humidifier.
The use of this machine is recommended to personnel qualified in meat control and a
detailed monitoring of the process is recommended in the first few occasions until a
suitable match is achieved between the way the machine works, the location of the
furniture, the type of material introduced and the maturation desired by each professional.
It is recalled that dry maturation is recommended only for high quality pieces of meat,
since the process requires meats with a high degree of fat distributed evenly and that the
ES
MINIMUM RIPENING
TIME
5-7 DAYS
7-14 DAYS
7-14 DAYS
7-14 DAYS
OPTIMUM RIPENING
TIME
21 DAYS
21 DAYS
21 DAYS
21 DAYS
25
