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The maturation of the meats

The maturation of the meat consists of a process of maturation of the muscle which takes place shortly after the killing of the animal. This step is necessary for the transformation of the meat into the soft and appetizing cuts that we all know well. Once slaughtered, the meat cannot be immediately consumed; in this stage the animal's muscle fibers undergo a normal contraction which implies stiffening of the muscles: this makes the meat tough, also giving it a slightly ferrous flavour.

The muscle of the animal, after its slaughter, must necessarily undergo the maturation process, consisting of a period in which it remains at rest and where it matures in an adequate structure. The maturation will serve to modify the structure of the muscle on a chemical and physical level, in order to give the meat the typical characteristics that we are used to appreciating in the final product.

In order to avoid the proliferation of microorganisms capable of leading the meat to putrefaction, it is necessary to use the cold rooms present in the cabinets for the maturation of the meat. These keep the meat at a temperature between 0 and 6 degrees, as well as subjecting it to adequate ventilation and a humidity level that can reach 90%. These three factors contribute to the gradual transformation of the muscle into a tender, tasty and quality meat, ready for consumption.

Before placing the meat in the cabinet for maturation, it should be remembered that it will have to go from a temperature between 35°C and 38°C to 4°C in the cell. It is therefore essential to wait for the slaughtered meat to pass at a temperature almost similar to that of the environment, so as to lead to a gradual cooling before being placed in the cell.

The common maturation period turns out to be variable based on the characteristics of the animal, which affect its age, breed and type of diet that was followed. For example, game requires a decidedly long maturation, for which a period ranging from three to eight days is needed; for white meat, on the other hand, a maximum of three days is needed. Cattle, on the other hand, may require maturation that can last up to twenty days. It is very important that the meat, regardless of the type of origin, undergoes adequate maturation, in order to obtain those qualities of flavor and fragrance capable of stimulating the senses of the final consumer.

Given the importance of this process in the butcher's shop, it is well understood the need to have a cabinet for the maturation of the meat, equipment designed ad hoc and capable of providing the right characteristics related to the temperature, ventilation and high humidity of that the muscle needs to become a valuable finished product.

These equipments are in fact an effective way to let the meat ripen to the fullest, obtaining tasty and juicy cuts; the home refrigerator or the usual cold rooms of butchers are not suitable tools for maturation. We remind you that maturation is a decidedly delicate phase that must never be underestimated: meat maturation cabinets are tools with which you can obtain safe and high quality meat.

On the websiteristorante-refrigerazione.it, you can find the 4-door maturation display cases of various sizes in promotion.