Fermentation maturation of meat. Ripening meat, or how to achieve the perfect taste

14.11.2021

After slaughter, rigor mortis occurs in the meat, the muscles become elastic and slightly shortened, the meat gradually loses body heat, i.e. ceases to be paired, becomes tough and rude.

At a temperature of 15 ... 20 ° C, complete rigor mortis occurs 3-5 hours after slaughter, and at a temperature of 0 ... 2 ° C - after 18-20 hours. And it begins

Ripening of meat

maturation or fermentation - a process in which relaxation, softening of muscle fibers occurs

Under the influence of its own enzymes, the meat, as it were, begins to self-digest itself. This is a complex and still not fully understood biochemical process of decomposition, decomposition of carbohydrates and stress hormones (adrenaline, norepinephrine), accompanied by the synthesis of ATP (adenosine triphosphoric acid) and the formation of lactic acid, as a result of which the acidity of meat increases, it becomes segmented, and juicy, tender, aromatic and more resistant to bacterial spoilage.

At the same time, the state of the connective tissues of meat remains practically unchanged, as a result, the tenderness of different cuts of meat of the same animal, as well as the same cuts of different animals, turns out to be unequal - the tenderness of meat is the higher, the less connective tissue it contains, and the meat of young animals is more tender than old.

Ripening time of meat

Depending on the type and state of health of the animal, gender, age, fatness and method of slaughter, as well as on the storage conditions of meat - temperature, air exchange and other factors - the ripening time of meat varies.

The meat of young animals matures faster than the meat of adult animals, the meat of cows - faster than oxen, bulls, the meat of less well-fed animals - faster than more well-fed ones. Meat in whole carcass - faster than in cuts, chunks, meat from the front of the carcass - faster than from the back of the carcass.

Ripe meat disappears stiffness, the meat acquires elasticity, juiciness, tenderness and its inherent pleasant smell, a film forms on the surface, and when pressed with a finger, the fossa is quickly and completely restored.

The ripening time of cattle meat at a temperature of 18 ... 20 ° C is at least two days, sheep - a day, and poultry - up to 10 hours. At a lower temperature, 8 ... 10 ° C, cattle meat matures for about five days, and at 0 ° C - up to two weeks. In most cases, the duration of meat aging should not exceed 5-6 days, otherwise, with its further mechanical processing (deboning, trimming), there will be large losses of meat juice. Before freezing, it is enough to keep the meat for a day or two.

If the meat is not subjected to any preservation and / or processing, then the process of maturation of meat ultimately turns from light fermentation into outright rotting.

Even in meat that is frozen to -6 ° C immediately after slaughter, paired, the ripening process, albeit very slowly, continues.

Fermentation of meat stops only at -30 ... -40 ° C and resumes as soon as the meat is thawed, and with a higher speed and with a better result in terms of tenderness and aroma than in the case of unfrozen meat.

The ripening process can be accelerated not only by increasing the temperature of the environment, but also by electrostimulation with high voltage current, the introduction of brines containing phosphates, enzyme preparations, bacterial starter cultures containing lactic acid microorganisms, whey, as well as by mechanical processing (mechanically deboned meat).

The meat of a just killed animal has a dense consistency, when cooked it gives a non-aromatic broth, it is almost impossible to extract meat juice from such meat, its reaction is close to neutral, it is tough, poorly digested. During the first 24 hours after the slaughter of the animal (depending on temperature and other factors), the nutritional quality and external parameters of meat change dramatically: the meat becomes tender, meat juice easily separates, during cooking the meat gives a transparent aromatic broth, its reaction shifts to the sour side, the meat is well absorbed. The acquisition of other new properties by meat is caused by changes in its chemical composition and physical-colloidal structure. The process, as a result of which the meat acquires new characteristics, is called fermentation or maturation of meat.

Ripening of meat is due to the activity of muscle tissue enzymes. These processes occur most intensively at a temperature that is optimal for the action of enzymes (body temperature of an animal or bird;

Muscle tissue, like other tissues of the body, during the life of the animal receives a continuous flow of oxygen, therefore, in the body, oxidative processes prevail over autolytic ones. After the slaughter of the animal, the influx of tissue fluids to the muscles stops, oxidative processes decrease, the influence of hydrolytic enzymes increases, the process of disintegration of the constituent parts of meat - autolysis begins, However, in meat this process proceeds in a peculiar way, without causing significant splitting of the main system of meat - protein.

Changes that occur in meat after slaughter of an animal under the influence of tissue enzymes can be divided into three phases: rigor mortis, fermentation (maturation), and deep autolysis.

In the stage of rigor mortis, the muscles become tense and shorten. This condition is observed almost immediately after the slaughter of the animal and lasts for several hours, after which the muscles become soft again.

At a temperature of 15-20 ° C, complete rigor mortis occurs 3-5 hours after the slaughter of the animal, at a temperature of about 0 ° C - after 18-20 hours. Rapid cooling delays the development of rigor mortis. Muscle acidity increases rigidity. It has been noticed that the muscles of animals that have died in the event of seizures become stiff faster. Rigor without lactic acid accumulation is characterized by weak muscle tension and rapid resolution of the process.

The cause of rigor mortis is the formation of a protein complex - actomyosin, which arises from the breakdown of adenosine triphosphoric acid. Actomyosin is highly viscous and induces muscle hardening.

Rigor is the last slow contraction of the musculature. The processes of muscle contraction and relaxation occur continuously during the life of the animal, quickly replacing each other. During life, this process occurs under the influence of reflex nerve impulses. After the slaughter of the animal, the action of nervous excitement ceases. Muscle relaxation occurs already under the influence of chemical changes in the meat.

The enzymatic activity of myosin promotes the breakdown of adenosine triphosphoric acid (ATP) into adenosine diphosphoric acid (ADP) and adenosine monophosphoric acid (AMP). As the ATP decreases, the muscles become denser.

Muscle tissue contains a special thermolabile protein substance, which at certain times blocks the enzymatic activity of myosin, due to which myosin can be in a complex with ATP. This inhibitor is called the Marsh-Bendall factor. In case of termination of its action, ATP decomposes under the enzymatic action of myosin. The Marsh-Bendall factor can be weakened or increased by the influence of magnesium or calcium ions. In relaxed muscles, magnesium is associated with the Marsh-Bendall factor, and calcium with myosin. When shortened, this distribution is reversed.

During the fermentation (maturation) of meat, two processes are leading - the breakdown of glycogen and a change in the chemical composition and physico-colloidal structure of proteins. The processes of post-slaughter changes in meat as a complex biochemical system are very diverse.

During the life of an animal, glycogen is the source of energy for muscle work. The carbohydrate system, which plays a role in the dynamics of contraction of living muscle tissue, is very labile, and therefore, after the slaughter of the animal, glycogen is first of all decomposed in the muscles. The glycogen content in cattle meat immediately after slaughter is equal to 550-650 mg%, after two days the amount of glycogen decreases to 200-250 mg%, that is, 2.5-3 times. On the first day after slaughter, muscle glycogen is broken down to lactic acid by the action of amylase. In parallel with the breakdown of glycogen, the breakdown of ATP occurs under the action of the enzyme myosin. As a result, phosphoric and adenylic acids are formed.

A significant accumulation of acids contributes to a rapid decrease in pH. During the life of the animal, the pH of the muscles is about 7.2, already 1 hour after the slaughter of the animal, this value drops to 6.2-6.3, and after 24 hours it decreases to 5.6-5.8.

Almost simultaneously with glycolysis during meat fermentation, a change also occurs in the protein system. An acidic environment changes the permeability of the muscle membranes and the degree of dispersion of proteins. Acids interact with calcium proteinates, cleaving calcium from proteins. As a result, protein coagulation occurs. In parallel with an increase in the amount of coagulating extract proteins, the actomyosin complex dissociates into actin and myosin. The reason for the dissociation of actomyosin is the accumulation of inorganic phosphorus, since inorganic pyrophosphate has a dissociative effect similar to adenosine triphosphoric acid, although to a lesser extent.

In the process of maturation of meat, a number of vital processes occur, in particular oxidative ones, which leads to the accumulation of intermediate metabolic products. These intermediate metabolic products give the meat a pleasant taste and smell.

A decrease in muscle pH and the associated changes in the colloidal system lead to changes in many physical parameters of meat. The conductivity increases during fermentation of meat. This means that the amount of inorganic salts in the hood increases. The surface tension in the first stage of fermentation increases, then decreases, and the relatively high viscosity, on the contrary, decreases by 24 hours and then begins to increase.

The acids that accumulate in the meat during fermentation, as it were, preserve the meat, interfere with the vital activity of microorganisms, that is, they act bacteriostatically. Therefore, the matured meat of healthy animals is a product that is resistant to the effects of microflora with relatively stable biochemical parameters.

To improve the quality of meat, especially old animals, artificial fermentation is sometimes used. Pieces of meat are immersed in solutions containing proteolytic enzymes of animal or plant origin - extracts from the pancreas, extract of melon leaves, pineapple. Under the influence of enzymes, the connective tissue of meat acquires a delicate texture and pleasant taste. Artificial fermentation is harmless. Enzymes can also be administered through the circulatory system prior to slaughtering the animal.

The main factors affecting the fermentation process of meat are the condition of the animal before slaughter (sick, tired or healthy), the temperature of the room in which the carcasses are stored, and ventilation. Biochemical processes in meat slow down or accelerate depending on the temperature. In the absence of ventilation in paired carcasses, the tanning process develops.

The biochemical processes occurring during maturation in the meat of animals killed in a severe pathological condition differ from the biochemical processes in the meat of healthy animals. With fever and fatigue, the energy process in the body is increased. Oxidative processes in tissues are enhanced.

Changes in carbohydrate metabolism in diseases and fatigue are characterized by a rapid loss of glycogen in the muscles. The increased activity of oxidative enzymes during the life of a sick animal can, after the termination of life, slow down the activity of hydrolysis, which leads to insufficiency of glycolysis and phosphorolysis. Lack of gas exchange in the lungs of seriously ill animals and a decrease in the supply of oxygen to tissues lead to oxygen starvation of the latter. Metabolism during oxygen starvation changes towards a decrease in the intensity of fat metabolism of tissues. The deposition of fat in organs is accompanied by a reduction in glycogen stores. With almost any pathological metabolism, the glycogen content in the muscles is reduced. Since there is less glycogen in the meat of sick animals than in the meat of healthy animals, the amount of glycogen breakdown products (glucose, lactic acid, etc.) in the meat of sick animals is insignificant.

With severe diseases, even during the life of the animal, intermediate and final products of protein metabolism accumulate in the meat. In some cases, in the first hour after the slaughter of an animal, an increased amount of amine and ammonia nitrogen is found in the meat against the norm.

An insignificant accumulation of acids and an increased content of polypeptides, amino acids and ammonia are the reason for a smaller decrease in the concentration of hydrogen ions during fermentation of meat from sick animals. This factor affects the activity of meat enzymes.

The accumulation of extractive nitrogenous substances in the meat of sick animals and a relatively high pH value are favorable conditions for the development of microorganisms.

The changes that occur during glycolysis in the meat of sick animals have a different effect on the nature of the physico-colloidal structure of meat. Lower acidity causes a slight precipitation of calcium salts, which, in turn, is the reason for a smaller change in the degree of dispersion of proteins and their transition to the stroma.

The relatively high pH (6.3 and more), the accumulation of protein breakdown products and the development of microorganisms predetermine the lower stability of the meat of sick animals during storage.

Fermentation of the meat of healthy animals is characterized by a sharp change in most of the physicochemical parameters between 6 and 24 hours after the slaughter of the animal. Subsequently, during storage of meat under production conditions, changes in these indicators occur insignificantly. The air temperature in the meat fermentation chambers is maintained within the range of 0 ... + 4 ° C.

The dynamics of most of the physicochemical indicators during the fermentation of meat from sick animals has a different pattern: there is no sharp change in the physicochemical indicators at the same time after the slaughter of the animal, these changes are less pronounced or almost not observed. Therefore, the physicochemical parameters of the meat of healthy and sick animals in most cases are different.

Physicochemical methods for studying meat make it possible to establish the nature of meat fermentation and, to a certain extent, judge the severity of the pathological process.

MEAT COMMODITY

Meat produced from slaughterhouses must meet certain requirements stipulated by state standards. The standards indicate: 1) technical conditions; 2) acceptance rules and test methods; and 3) labeling, transportation and storage. If the meat does not meet the requirements of the standard, then it cannot be sold in the trade network.

The classification of meat is carried out depending on the type, sex, age, fatness of animals, heat treatment and food purpose.

Classification of meat by type of animal. Meat is subdivided into beef (from the Old Slavonic word "beef" - bull, cow), lamb, pork, horse meat, venison, goat meat, buffalo meat, camel meat, bear meat, yak meat, wild boar meat, elk, etc.

Meat of large animals is produced in half carcasses and quarters, pigs - in carcasses and half carcasses, and small cattle - in whole carcasses.

Classification of meat by sex of animals. The meat of adult animals is divided into three groups: the meat of females, the meat of castrated males (ox, hog, valukh, castrated goat, gelding, capon, etc.) and the meat of non-castrated males (bull, boar, ram, goat).

Meat that meets the requirements of the standard includes the carcasses of females and castrated males if they meet the technical specifications for other indicators.

Classification of meat by the age of animals. Meat of different age groups of slaughter animals is usually subdivided into meat from milkmen, meat from young animals and meat from adult animals.

Dairy meat includes: carcasses of calves, lambs, buffalo at the age of 14 days to 3 months; camel carcasses aged from 14 days to 2 years; fawn - from 14 days to 4 months; carcasses of piglets weighing 3-6 kg; kids - from 14 days before the appearance of the first pair of permanent incisors; foals, donkeys - from 28 days to 1 year.

Young meat includes: carcasses of cattle, buffaloes, yaks - aged from 3 months to 3 years; carcasses of small ruminants - up to 8 months; pig carcasses - up to 10 months; carcasses of horses, donkeys aged 1 to 3 years; camel carcasses, regardless of gender, at the age of 2 to 4 years; reindeer carcasses, regardless of gender, at the age of 4 months to 2 years.

The meat of adult animals includes: carcasses of cattle, yaks - over the age of 3 years, small ruminants - over 8 months; pigs - over 10 months; horses, donkeys - over 3 years old; camels - over 4 years old; reindeer - over 2 years old.

Dairy meat for up to 14 days is not allowed to be used for food purposes due to its high water content.

Classification of meat according to the fatness of animals based on consideration of the degree of muscle development, carcass configuration (roundness or angularity) and the prevalence of body fat.

Beef, adult cattle, young animals, as well as lamb and goat meat are divided into 1st and 2nd categories. The standard describes the lower limits to which meat in these categories must meet. Category 1 beef must have at least satisfactory muscle development; the spinous processes of the vertebrae, the ischial tuberosities and hips should not protrude sharply, fat deposits should be noticeable in the form of small areas on the neck, shoulder blades, thighs, in the pelvic cavity and in the groin area; layers of subcutaneous fat from the 8th rib to the ischial tubercles can have significant gaps.

Category 2 beef is characterized by less satisfactory muscular development (hollowed thighs); the spinous processes of the vertebrae, the ischial tubercles and the hillocks are distinctly prominent; small fat deposits are found in the area of the ischial tuberosities, lower back and last ribs.

Young beef meat of the 1st category has satisfactorily developed muscles; the spinous processes of the dorsal and lumbar vertebrae slightly protrude; scapulae without depressions, thighs not taut. Subcutaneous fat deposits are clearly visible at the base of the tail and on the top of the inner thigh. On the cut of the sternum and between the spinous processes of the first 4-5 dorsal vertebrae, distinct layers of fat are visible.

The meat of young beef of the 2nd category has less developed muscles (the thighs have depressions); the spinous processes of the vertebrae, the ischial tubercles and the hillocks are distinctly prominent; fatty deposits may be absent.

Lamb and goat meat of the 1st category must have satisfactorily developed muscles; the spinous processes of the vertebrae in the back and tail are slightly protruding; there should be a thin layer of subcutaneous fat on the back and slightly on the lower back; on the ribs, in the region of the sacrum and pelvis, gaps are allowed.

Lamb and goat meat of the 2nd category have poorly developed muscles, bones protrude noticeably, subcutaneous fat on the surface of the carcass is present in the form of insignificant deposits or may be absent.

Establishing the fatness of the carcass of adult pigs is carried out by measuring the thickness of the fat over the spinous processes of the dorsal vertebrae at the level between the 6th and 7th ribs. Pork is subdivided into: fatty, with a thickness of bacon from 4 cm or more, bacon with a thickness of bacon from 2 to 4 cm and meat with a thickness of bacon from 1.5 to 4 cm; pork meat category of fatness should be covered with a layer of bacon over the entire surface of the carcass or half carcass.

Unlike meat pork, bacon pork is obtained as a result of processing special bacon-fed pigs. Bacon pork carcasses are produced in skins, the lard should be white or with a pink tint, dense, non-smudging, skin without damage. The thickness of the lard is measured without the skin; for frozen pork, the thickness of the bacon is reduced by 0.5 cm.

Carcasses of well-nourished pigs weighing from 12 to 34 kg, having a layer of subcutaneous fat on the dorsal, scapular and rear parts, are classified as meat.

Piglet meat is subdivided into 1st and 2nd categories: 1st category meat - carcasses of dairy pigs weighing from 1.3 to 5 kg inclusive, with rounded shapes; 2nd category - carcasses of piglets weighing from 3.2 to 12 kg, not round enough, with the presence of subcutaneous fat on the dorsal, scapular and rear parts.

Horse meat is divided by fatness into fatty, above average, average, and below average.

Fatty horse meat is characterized by excellent muscle development, subcutaneous fat covers the carcass from the shoulder blades to the ischial tubercles; traces of fat are visible on the brisket, fat deposits are clearly visible on the cut of the intercostal muscles.

Horse meat above average fatness has well-developed muscles, subcutaneous fat covers the entire carcass, but with gaps; there may be no fat on the forearm, front of the chest and brisket; moderate fat deposits are visible on the incision of the intercostal muscles.

Horse meat of average fatness has satisfactorily developed muscles, subcutaneous fat covers the back of the carcass and the lower back up to the 8th intercostal space; traces of fat are visible on the section of the intercostal muscles.

Horse meat of lower average fatness is characterized by unsatisfactory development of muscles, there are no fat deposits on the surface of the carcass, with the exception of the upper part of the neck.

The meat of adult camels and young animals is divided into three categories of fatness: higher, middle and lower average.

Camel meat of the highest nutritional status is distinguished by good development of muscles, humps are dense cone-shaped fat deposits and stand upright, the carcass is covered with subcutaneous fat in the area of the shoulder blades, base of the ribs, sacrum, thighs, and on the inside - in the pelvic area, lower back and flank.

Camel meat of average fatness has good muscular development, humps are about half filled with fat, tilted to one or different sides, subcutaneous fat covers the dorsal part of the carcass in the lumbar region and at the base of the humps, and on the inside in the pelvis and lumbar region.

Camel meat of lower average fatness has an unsatisfactory development of muscles, humps are slightly filled with fat and hang in one or different directions, subcutaneous fat and fat deposits on the inside of the carcass are absent.

Camel meat is produced in one category of fatness, and it must meet the following conditions: good or satisfactory development of muscles and filling the humps with fat; deposition of subcutaneous fat or on the inside of the carcass.

Meat of all types of animals that does not meet the technical conditions for the lower categories of fatness (beef, lamb and goat meat of the 2nd category, pork meat, horse meat and camel meat of inferior fatness) is considered non-standard and belongs to lean fatness.

The carcasses of adult land and waterfowl and young animals (chickens, ducklings) are divided into two categories according to their fatness: 1st and 2nd.

Poultry meat of the 1st category should have well-developed muscles, chickens and turkeys should have significant deposits of subcutaneous fat in the abdomen and on the back, in ducks and geese, subcutaneous fat should cover an even layer of the entire carcass except for the head and wings.

Category 2 poultry meat is characterized by satisfactory muscle development, chickens and turkeys have minor deposits of subcutaneous fat in the lower abdomen and back, but they may not be present, ducks and geese should have minor deposits of subcutaneous fat in the lower abdomen.

Young meat of the 1st category is characterized by good muscular development; chickens have deposits of subcutaneous fat in the lower abdomen and on the back in the form of a continuous strip; in ducklings, subcutaneous fat covers the entire carcass, except for the sides, legs, thighs and wings.

The meat of young birds of the 2nd category has the following characteristics: the musculature is developed satisfactorily; chicks have slight deposits of subcutaneous fat in the lower abdomen and lower back, but fat deposits may not be present; ducklings have slight deposits of subcutaneous fat in the lower back.

Carcasses that meet the requirements of the 1st category in terms of fatness, but with the presence of processing defects (hempiness, gusts, abrasions, bruises), are transferred to the 2nd category. The carcasses of old males (with spurs of more than 15 mm), regardless of fatness, are not allowed into the 1st category.

Bird carcasses are marked by sticking a colored label (90 x 15 mm) on one leg of the bird with the designation of the fatness category. For carcasses of the 1st category, a pink label is used, for the 2nd category - a green one.

In carcasses of chickens, chickens and turkeys of the 2nd category, two adjacent toes are removed on one of the legs. In carcasses of geese and ducks of the 2nd category, all fingers on one leg with a membrane between them are removed.

Non-standard ones include carcasses of birds that do not meet the requirements of the 2nd category in terms of fatness, technical conditions for processing, as well as twice frozen carcasses and carcasses with a discolored and highly deformed.

Carcasses classified as non-standard are not allowed for sale in the retail network, but are used for industrial processing.

Thermal classification of meat. By thermal state meat is divided into three categories:

■ cooled down, that is, after cutting the carcass, cooled down at ambient temperature for at least 6 hours;

■ chilled, that is, exposed to exposure in cooling chambers and acquired in the thickness of muscle tissue (near bones) a temperature from 0 to + 4 ° C; such meat has a drying crust from the surface;

■ ice cream, that is, frozen to a temperature in the thickness of muscle tissue (near bones) not higher than -8 ° C.

Paired is the name of the meat of a freshly killed animal, which has retained the warmth of the body. Fresh meat is not released from enterprises, as it can quickly acquire undesirable characteristics.

The release of meat is allowed after 6 hours after cutting the carcass; by this time the meat is cooled to ambient temperature and becomes acidic.

Frostbitten such meat is called, which in the thickness of muscle tissue has a temperature of -1 ...- 6 ° C. This temperature can be found in meat that was originally frozen, but then partially thawed during transport. When the frozen meat enters the refrigerators, it is frozen - the temperature in the depths of the muscles is brought to -8 ° C.

Defrosted is called meat thawed in special chambers (defrosters) to a temperature in the thickness of the muscles from 1 to 4 ° C.

Thawed out in contrast to defrosted meat, they call meat thawed under normal conditions. The nutritional value of such meat is lower than that of defrosted meat, since defrosted meat loses some of the meat juice and sloughs off the surface.

Food classification of meat. In accordance with the food purpose, meat is divided into two categories: table meat and industrial processed meat.

The canteen includes meat that meets the specifications specified in the standard. It is released into the retail network or for catering establishments.

The meat subject to industrial processing is used for the production of sausages or semi-finished products. It is suitable for food purposes, but does not meet the requirements of the standard. This category includes lean meat, boars, boars and wild pigs, as well as meat with trimming and stripping of subcutaneous fat (for lamb, goat and pork, more than 10% of the carcass surface, for beef, more than 15%) and meat with a color change from repeated freezing : carcasses of cattle and small ruminants with a dark color in the neck area and carcasses of pigs with darkened bacon. Meat with significant trimming or breakdowns of subcutaneous fat, as well as meat of cattle and small ruminants with a discolored neck area is allowed for use in public catering establishments.

Aging or ripening of meat is an important process in the culinary preparation of raw meat for further cooking.

The right approach to it allows you to obtain a high-quality product with optimal organoleptic properties, which will become an ideal base for steaks, meat stews, boiled pork, broths, etc.

What should you know about ripening meat?

First, let's define the concepts. So, ripening is the process of aging raw meat, aimed, first of all, at softening muscle tissue in it, changing chemical and physical properties, namely, density, taste, color and smell, as well as water-retaining qualities. The scientific name for this process is autolysis.

Ripening stages of meat

Autolysis proceeds in several stages:

1. Steamed meat
2. Rigor
3. End of rigor mortis. Maturation.

The stages smoothly flow into one another and have their own characteristics, having become acquainted with which we will understand the gastronomic value of aged meat.

1. Steamed meat.

The meat is considered to be paired for a short time after slaughter. For poultry, this period is 30 minutes, for beef and pork - no more than 4 hours. For fresh meat, a dense moist consistency is characteristic, the absence of a pronounced meat smell and taste. The broth from such raw materials turns out to be unclear with a weak aroma. The pH level of quality fresh meat is 7.2.

2. Beginning of changes. Rigor.

This period begins 3-4 hours after slaughter and reaches its peak in 24-48 hours, at a temperature of 0-4 ° C. The meat at this stage is characterized by hardness and low water-holding properties, and the pH level gradually decreases towards acidity. On sample, the meat is dryish with a characteristic sourish aftertaste.

3. End of rigor mortis. Maturation.

The acid accumulating in the previous stages in the meat softens the muscle tissue, and it loses its elasticity. A noticeable decrease in hardness is observed after 5-7 days at 0-4C °, reaching optimal values after 25-30 days. Taste and aroma characteristics reach their optimum after 2 weeks on average, and then remain unchanged at this level. The moisture-holding properties of meat are also increased.

The rate of maturation of a product depends on its type, as well as on the age of the animal - the meat of old animals changes more slowly than the meat of young animals.

		Specifications
Steamed meat	0.5 h (bird) 2-4 h (cattle)	Delicate, juicy, without a pronounced smell and taste
Rigor		Elastic, dry, with a sour taste
Rigor mortis resolution (maturation)	5-30 days or more	Soft, juicy, characteristic taste and smell of meat

* Features of autolysis stages

Dry and wet aging of meat

To date, two main methods of meat ripening are known and successfully used, namely:
- wet exposure;
- dry exposure.

Wet aging of meat

This method has appeared relatively recently. For its implementation, the product is placed in a vacuum plastic bag, where it is kept without air access from several days to 4 weeks. At the same time, raw materials practically do not lose weight, losing only 5% of moisture. The final product becomes very soft, juicy and tender. Almost 90% of the world's meat is prepared using the wet method.

Dry aging of meat

This method has been known for a long time and is used almost everywhere. It aims to evaporate moisture and soften the connective tissue as a result of fermentation. The meat is placed in special chambers (and previously in basements) and kept at a special temperature and humidity. After 15-30 days, it reaches the optimum degree of ripening, gets a wonderful rich taste and delicate texture. At the same time, the raw material significantly loses in weight - up to 20-30% of the original. The dried top edge of the dry-cured meat section requires cutting, which also reduces the weight of the product. These features increase the final cost, and dry-aged meat is very rarely found on the market, but is used in restaurants and steakhouses.

Process automation and equipment for aging meat

If ripening technologies are violated, the meat may deteriorate. To prevent this from happening indoors, it is important to maintain an optimal microclimate. However, under normal conditions this is difficult to achieve.

Modern manufacturers of kitchen equipment offer their own solution -. This equipment is designed specifically to create the required temperature and humidity conditions for the holding of raw materials. The control of such devices is quite simple, because all the important points have already been programmed and the stages will replace each other in automatic mode. The cabinets are equipped with thermostats, which, depending on the model, maintain the temperature in the range from -7 to + 4C °. They do not require service support, and cleaning them is similar to cleaning a refrigerator. As a rule, cabinets have several tiers, transparent doors and a control unit that allows you to create your own programs. Undoubtedly, automation greatly facilitates the process of preparing a product. The cabinets are successfully used in restaurant kitchens, steakhouses and other establishments, including high-end ones, allowing you to achieve great results with minimal effort.

Ripening of Meat is an autolytic process that occurs after the death of an animal, as a result of which the meat acquires a delicate consistency and juiciness, a well-expressed specific smell and taste. Such meat is better digested and absorbed. Ripening of meat takes place as a result of keeping it for 2-3 days at low positive temperatures.

Ripening of meat is a set of complex biochemical processes in muscle tissue and changes in the physical and colloidal structure of a protein, proceeding under the influence of its own enzymes.

In the processes of autolytic changes in meat, three periods and the corresponding states of meat can be distinguished: fresh, meat in a state of maximum development of rigor mortis, and mature meat.

Steam meat includes meat immediately after the slaughter of the animal and cutting the carcasses. In it, the muscle tissue is relaxed, the meat is characterized by a soft consistency, relatively low mechanical strength, and high water-binding capacity. However, the taste and smell of such meat is not expressed enough. About three hours after slaughter, the development of rigor mortis begins, the meat gradually loses its elasticity, becomes tough and difficult to machine. Such meat retains its increased rigidity even after cooking. The maximum changes in the strength properties of meat coincide with the maximum rigor mortis. In the process of rigor mortis, the moisture binding capacity of meat decreases and reaches a minimum by the time of the fullest development of rigor mortis. The smell and taste of meat in a state of rigor is poorly expressed.

Complete rigor mortis occurs at different times depending on the characteristics of the animal and environmental parameters. For beef at 0 ° C, rigor mortis reaches its maximum in 24-28 hours. After this time, the resolution of rigor mortis begins: the muscles relax, the strength properties of meat decrease, and the water-binding capacity increases. However, the culinary indicators of meat - tenderness, juiciness, taste, smell, digestibility, have not yet reached the optimal level and are revealed with the further development of autolytic processes: for beef at 0 ... 1О ° С - after 12 days, at 8 ... 10 ° С - 5-6, at 16 ... 18 ° С - after 3 days.

In technological practice, there are no established indicators of the full maturity of meat and the exact timing of ripening. This is primarily due to the fact that the most important properties of meat do not change simultaneously during maturation. So, the hardness most noticeably decreases 5-7 days after slaughter (at O ... 4 ° C) and subsequently, albeit slowly, continues to decrease. Organoleptic indicators reach their optimum in 10-14 days. No further improvement in smell and taste is observed. A certain and most favorable level of development of autolytic changes in tissues must correspond to this or that method of using meat. The suitability of meat for specific purposes is judged by the properties and indicators that are of decisive importance for a given specific purpose.

When the meat ripens, its tenderness increases - an organoleptic indicator of the efforts that are expended on destroying the product when chewing. In addition to the strength properties of the product, tenderness is influenced by its juiciness and the size of the undiluted residue. The amount of residue depends on the content and strength of the connective tissue in the product.

In fresh meat, there is still no intensive accumulation of decay products of non-protein substances and their interaction with proteins, which causes conformational changes and aggregation interactions of the latter and contributes to an increase in the strength properties of meat. A decrease in the content of actin and myosin, held by the resulting cross-links, is one of the reasons for the increase in the mechanical strength of meat at the stage of rigor mortis. Due to the accumulation of non-protein products and other factors, conformational changes in proteins and their aggregation interactions occur.

Signs of muscle fiber contraction are found even after keeping meat at 4 ° C for 10 days.

Softening of tissues and increasing tenderness meat during ripening significantly depends on the weakening of the aggregation interactions of proteins and their breakdown under the action of proteolytic enzymes - cathepsins.

A decrease in the rigidity of meat during autolysis is also associated with a change in the proteins of the connective tissue. Under the influence of hydrolytic enzymes released from lysosomes, soluble collagen breakdown products are formed, the solubility of the main substance of the connective tissue increases and collagen is digested more easily.

Exposure to acids formed during the ripening of meat, obviously, leads to some loosening of collagen bundles, weakening of intermolecular cross-links and swelling of collagen, which also contributes to more tender meat.

Under equal ripening conditions, the tenderness of different cuts of meat obtained from one animal carcass is not the same. Meat, which contains a lot of connective tissue, is not tender and requires a longer maturation.

The meat of young animals and birds becomes tender faster than old animals, since in the former the concentration of hydrolytic enzymes is higher than in old ones, and the processes of intravital metabolism are very intense, incl. proteolytic transformations of myofibrillar and connective tissue proteins.

The required consistency of meat of adult cattle at O ... 2 ° C reaches maturation in 10-12 days, and for young meat - after 3-4 days. Under the same conditions, the meat of adult geese acquires a delicate consistency after 6 days of ripening, and the meat of goslings - after 2 days.

In the process of maturation, the water-binding capacity of meat also changes. Fresh meat has the highest water-holding capacity and ability to retain water. The high water-binding capacity of fresh meat is important in the production of cooked sausages, since the juiciness, consistency and yield of finished products depend on it.

As rigor mortis develops, the water-binding capacity of meat decreases and reaches a minimum by the time rigor mortis develops fully. As a result of the accumulation of lactic, pyrovic and orthophosphoric acids, as well as the loss of buffering capacity by proteins, the pH of meat shifts sharply to the acidic zone to 5.2 - 5 , 6, as a result of which the number of ionized groups and the water-binding capacity of proteins decrease.Most of proteins pass into the isoelectric state, proteins aggregate, and this leads to a decrease in the water-binding capacity of meat.

With the beginning of the resolution of rigor mortis, the water-binding capacity of the meat gradually increases. As a result of enzymatic hydrolytic transformations, as well as physicochemical and colloidal-chemical changes in proteins, the structural elements of the muscle fiber are destroyed. Loosening of protein structures and an increase in the number of free hydrophilic groups cause an increase in the water-binding capacity of meat. The intensity of its growth is greatest in the first days after rigor mortis. In the future, it grows slowly and, with prolonged maturation, does not reach the level characteristic of fresh meat.

During the ripening process, substances are accumulated that determine the taste and smell of meat. Fresh meat has a slight specific taste and smell. During the ripening period, as a result of autolytic transformations of proteins, lipids, carbohydrates and other components, low molecular weight substances are formed that form the taste and smell of meat. However, a distinct taste and smell appear only after heat treatment of meat, therefore, during autolysis, precursors of substances that form smell and taste during cooking are formed and accumulate in the meat.

The weakly expressed taste and smell of fresh meat and in the stage of mortal rigor mortis is explained by the fact that at these stages of autolysis a sufficient amount of substances involved in the formation of taste and smell has not yet accumulated. The smell and taste are clearly felt 2-4 days after slaughter at low positive temperatures. After 5 days, they are well expressed. The aroma and taste reach the highest intensity in 10-14 days. At temperatures above 20 ° C, organoleptic characteristics become optimally pronounced after 2-3 days.

Scientists have found that when the meat is kept for 3 days at a temperature of 17 ° C, the same tenderness, taste and aromatic qualities of meat are achieved as with a ten-day storage at 2 ... 4 ° C, but it is necessary to periodically process the meat with ultraviolet rays for the purpose of sterilizing the surface of carcasses.

Senchenko B.S. Veterinary and sanitary examination of products of animal and vegetable origin.

Meat ripening methods: what is fermentation?

Fresh meat is deliberately aged before consumption. And here's why: under the influence of external factors, meat can change its properties (saturation, taste, texture), which is why it is considered a specific product. In order to preserve the quality of raw materials and future meat products, it is necessary to observe the basic principles and storage technologies, which are determined depending on the purpose.

Grain and grass-fed meat is supplied to shops and restaurants, but another important nuance that affects the quality is the aging period of the meat. Most people are used to the idea that fresh = best. For example, a freshly plucked tomato is much better than one that has been left for at least a couple of days. But the story with meat is completely different. In the process of aging, it acquires a pronounced taste, color and aroma, juiciness and delicate texture. Remember that delicious smell that we smell when roasting meat? It is the changes that occur during maturation that make it so intense.

Fermented meat

Fermentation is the process of preparing meat, during which it naturally changes its strength, taste, moisture retention, etc. The process works based on the initial stages of autolysis. Most often, beef is fermented, which will later be used to make steaks, roast beefs, etc.

Fermentation occurs due to the proteolytic enzymes found in meat. After the slaughter of the animal, under their influence, chemical processes are triggered, as a result of which the fibers are destroyed and the properties change. For ripening, the meat is placed in special chambers where microclimate conditions (humidity, temperature) are provided.

Chemical processes take place in different ways depending on the quality of the meat. For example, if convulsions were observed during the slaughter of an animal, then the quality of the meat deteriorates, and the autolysis process proceeds much faster. The quality is also influenced by the age of the animal, the older it is, the longer it ripens. To ensure that the product does not deteriorate during the aging process, it is important to make sure of the quality of the raw materials.

Fermentation stages

Steamed meat

Meat is considered fresh only during the first 3-4 hours after slaughter. At this stage, the meat is firm, dense, contains a lot of moisture and has a mild taste and aroma.

Rigor

The meat at this stage is characterized by hardness, dryness and a sour taste.

Maturation

Rigor lasts for several days, after which the very chemical reactions that soften muscle tissue are triggered. After 5-7 days, the hardness is significantly reduced. After 14 days, the properties of the meat reach their optimal values and remain at about the same level for the remaining time.

What types of fermentation are there?

There are several variations of meat fermentation:

Dry exposure

In specially equipped chambers, conditions are created that prevent the development of mold and fungi. A humidity of about 75% and a temperature of 1-4 ° C are maintained. This stage can take from 15 to 28 days. Restaurants typically use meat that has been aged for 21 days. It is believed that after this time it becomes soft and tender, but for greater saturation, it is recommended to increase the period to 30, 45, 90 or even 120 days. Exposure from 120 days is considered a delicacy and is not used in large quantities, because by this time the meat acquires a sharp taste and aroma.

The fermentation process relies on the evaporation of moisture in the meat, which can lead to weight loss of up to 30%, and another 20% is a crust formed in the process that is not suitable for human consumption. As a result, the cost of the product increases.

Wet aging

During wet aging, the meat is vacuum packed and under certain microclimate conditions. Moisture is retained and, in contrast to dry aging, the weight loss is significantly less. This method is used more often because of the shorter process time and simpler implementation. In the case of importing meat from other countries (Australia, New Zealand, etc.), it is also convenient for transportation. And since the product is on the way for a long time, the maturation process can take place on the road and get to the client ready for sale and use.

Combined exposure

This method of exposure combines the elements of the previous two. As with wet aging, the meat is placed in vacuum bags, but the way they work allows you to release the moisture contained inside. Thus, as with dry aging, moisture evaporates and the taste is saturated. To apply the technology, only vacuum bags and refrigerators with the required temperature and humidity conditions are needed.

Chemical exposure

This method is usually used in large enterprises for the production of semi-finished products. In this case, the meat is placed in special gassing chambers or vacuum bags filled with gas. They create conditions that give an effect like in the natural way of ripening. Chemical exposure has nothing to do with the traditional method, in this case the fabrics are forcibly softened and a specific smell may appear when the product is opened.

Cooperation with Agrovent company.

Agrovent's microclimate management technologies are successfully applied at livestock facilities in Russia and the CIS countries. Our specialists have a unique, rich experience in working with projects of any complexity. Depending on the wishes of the customer, our specialists will select the optimal equipment, monitoring and control of which can be carried out remotely, directly from a smartphone. We can offer a modern microclimate system for meat fermentation chambers, which will include the following technological elements: