{"id":1694,"date":"2024-07-10T09:09:41","date_gmt":"2024-07-10T07:09:41","guid":{"rendered":"https:\/\/gourmetcoreco.com\/?p=1694"},"modified":"2024-08-03T10:39:58","modified_gmt":"2024-08-03T08:39:58","slug":"entwicklungen-in-der-fleischreifung","status":"publish","type":"post","link":"https:\/\/gourmetcoreco.com\/de\/entwicklungen-in-der-fleischreifung\/","title":{"rendered":"Entwicklungen in der Fleischreifung"},"content":{"rendered":"<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-c08d7e3\" data-block-id=\"c08d7e3\"><div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-c08d7e3-column\">\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-2356749\" data-v=\"4\" data-block-id=\"2356749\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-2356749-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-2356749-inner-blocks\">\n<h2 class=\"wp-block-heading\" id=\"h-evolucion-en-la-maduracion-de-carne\"><strong>Entwicklungen in der Fleischreifung<\/strong><\/h2>\n\n\n\n<p>Willkommen im Coreco-Blog. Heute m\u00f6chten wir Ihnen einen kurzen \u00dcberblick \u00fcber die Entwicklung der Fleischreifung geben. Dieser Artikel soll einen \u00dcberblick \u00fcber die Urspr\u00fcnge, die Entwicklung und die aktuellen Techniken der Reifung geben und Sie dazu einladen, zu entdecken, wie diese alte Praxis zu einer der am meisten gesch\u00e4tzten in der heutigen Gastronomie geworden ist.<\/p>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-761f445\" data-v=\"4\" data-block-id=\"761f445\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-761f445-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-761f445-inner-blocks\">\n<nav class=\"wp-block-stackable-table-of-contents stk-block-table-of-contents stk-block stk-0387da5 stk-block-background\" data-block-id=\"0387da5\"><style>.stk-0387da5{background-color:#00000003 !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;border-top-width:1px !important;border-right-width:1px !important;border-bottom-width:1px !important;border-left-width:1px !important;padding-top:15px !important;padding-right:15px !important;padding-bottom:15px !important;padding-left:15px !important}.stk-0387da5:before{background-color:#00000003 !important}.stk-0387da5 .stk-table-of-contents__table{column-count:1 !important}html{scroll-behavior:smooth !important}<\/style><p class=\"stk-table-of-contents__title\">Inhalt<\/p><ul class=\"stk-table-of-contents__table\"><li><a href=\"#h-evolucion-en-la-maduracion-de-carne\">Entwicklungen in der Fleischreifung<\/a><\/li><li><a href=\"#tradicion-de-la-maduracion-en-seco\">Tradition der Trockenreifung<\/a><\/li><li><a href=\"#el-envejecimiento-como-tecnica-de-conservacion\">Alterung als Konservierungstechnik<\/a><\/li><li><a href=\"#h-evolucion-cultural-y-gastronomica-de-la-maduracion-de-carne\">Kulturelle und gastronomische Entwicklung der Fleischreifung<\/a><\/li><li><a href=\"#h-preguntas-frecuentes-sobre-la-evolucion-de-la-maduracion-de-carne\">H\u00e4ufig gestellte Fragen zur Entwicklung der Fleischreifung<\/a><\/li><li><a href=\"#h-coreco-gourmet-soluciones-para-una-buena-maduracion-de-la-carne\">Coreco Gourmet: L\u00f6sungen f\u00fcr eine gute Fleischreifung<\/a><\/li><\/ul><\/nav>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"tradicion-de-la-maduracion-en-seco\"><a><\/a><strong>Tradition der Trockenreifung<\/strong><\/h2>\n\n\n\n<p>In Europa hat die Trockenreifung von Rindfleisch eine lange Tradition, insbesondere in L\u00e4ndern wie Deutschland, wo sie als \"Reifung\" oder \"Trocknung\" bekannt ist. In Frankreich ist trocken gereiftes Fleisch als \"viande matur\u00e9e\" und in Italien als \"carne stagionata\" bekannt.<\/p>\n\n\n\n<p>In den Vereinigten Staaten wurde die Trockenreifung von Rindfleisch jedoch zu Beginn des 20. Jahrhunderts entwickelt, zun\u00e4chst als Konservierungsmethode und dann als M\u00f6glichkeit, die Qualit\u00e4t und den Geschmack des Fleisches zu verbessern. Amerikanische Metzger und K\u00f6che experimentieren weiterhin mit verschiedenen Techniken der Trockenreifung, um eine <a href=\"http:\/\/www.serida.org\/pdfs\/5574.pdf\">Fleisch mit besseren organoleptischen Eigenschaften<\/a>.<\/p>\n\n\n\n<p>Dry-Aged-Rindfleisch ist in den letzten Jahrzehnten immer beliebter geworden. Immer mehr Restaurants und Steakh\u00e4user bieten ihren Kunden verschiedene Arten von Teilst\u00fccken an, die zwischen 30 und 240 Tagen oder sogar l\u00e4nger gereift sind. <\/p>\n\n\n\n<p>Die Liebhaber dieser Zubereitungsart greifen immer h\u00e4ufiger zu dieser Art von Fleisch, was auch dazu gef\u00fchrt hat, dass Superm\u00e4rkte und Metzgereien es als Option zum Kauf und zur Zubereitung zu Hause anbieten.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"historia-de-la-carne-de-vacuno-madurada-en-seco\"><a><\/a><strong>Geschichte des trockengereiften Rindfleischs<\/strong><\/h3>\n\n\n\n<p>Die Reifung von Rindfleisch ist kein modernes Verfahren, wie es scheinen mag. Schon im Mittelalter wurde sie angewandt, um Zartheit und Geschmack zu verbessern. Im 19. Jahrhundert praktizierten franz\u00f6sische K\u00f6che und Feinschmecker wie Antonin Car\u00eame die trockene Reifung, die so genannte \"Mortifikation\", indem sie das Fleisch tage- oder wochenlang bei Zimmertemperatur liegen lie\u00dfen, bis die Oberfl\u00e4che verdorben war. Car\u00eame empfahl, es \"so weit wie m\u00f6glich entfernt\" aufzubewahren (McGee, 2007).<\/p>\n\n\n\n<p>Ende des 19. Jahrhunderts entwickelte Charles Tellier K\u00fchltruhen. Er installierte sie auf einem Schiff und transportierte Rindfleisch von Rouen nach Buenos Aires, das 105 Tage lang bei einer Temperatur zwischen -2 und 0 \u00b0C aufbewahrt wurde. Das Fleisch kam in perfektem Zustand an, was einen Meilenstein in der Reifung von Rindfleisch bedeutete.<\/p>\n\n\n\n<p>Vor etwa 50 Jahren wurde die Trockenreifung aufgrund ihrer Effizienz bei der Verarbeitung und Lagerung durch die Vakuumverpackung ersetzt (Dashdorj et al. 2016). In den 1960er Jahren geriet sie jedoch in Vergessenheit und wurde in den 1990er Jahren wiederbelebt. <\/p>\n\n\n\n<p>Nach Angaben von<a href=\"https:\/\/www.casadellibro.com\/libro-carne-de-primera\/9788416965342\/5942280?gad_source=1&amp;gclid=CjwKCAjwmYCzBhA6EiwAxFwfgFNwrfedF3uvcy4l18n84QtHEamOSgLNdcvpORd8O0hJVOFAPEmYexoC9rEQAvD_BwE\"> Richard H. Turner in seinem 2017 erschienenen Buch \"Prime Flesh\".<\/a> betrachtet die Entwicklung der Fleischreifung als einen grundlegenden Prozess zur Verbesserung der Qualit\u00e4t und des Geschmacks des Fleisches. Er erkl\u00e4rt auch, dass das Fleisch von K\u00e4lbern mit st\u00e4rker entwickelter Muskelmasse zarter ist als das von normalen K\u00e4lbern mit k\u00fcrzerer Reifezeit.<\/p>\n\n\n\n<p>Turner \u00fcbt in seinem Buch auch Kritik an der Intensivtierhaltung, weil diese zu weniger schmackhaftem Fleisch f\u00fchrt, obwohl viele Landwirte zu dieser Art der Produktion getrieben werden.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-avances-tecnologicos-en-la-maduracion\">Technologische Fortschritte bei der Reifung<\/h3>\n\n\n\n<p>In den letzten Jahrzehnten wurden Fortschritte in der K\u00e4ltetechnik erzielt, die dazu beitragen, den strengen Reifungsprozess sicher und stabil genug zu gestalten, um ein geeignetes Reifeklima zu schaffen. Temperatur, Luftfeuchtigkeit und Luftstrom m\u00fcssen \u00fcberwacht und auf bestimmte Temperaturen geregelt werden, damit das Fleisch verarbeitet werden kann. Mit Trockenreifekammern k\u00f6nnen Restaurants, Gesch\u00e4fte und Metzgereien Rindfleisch sicher und nat\u00fcrlich reifen lassen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-la-contribucion-de-coreco-a-la-maduracion-de-carne-en-refrigeradores\">Der Beitrag von Coreco zur Fleischreifung in K\u00fchlschr\u00e4nken<\/h3>\n\n\n\n<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-11c8091\" data-block-id=\"11c8091\"><div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-11c8091-column\">\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-68865f3\" data-v=\"4\" data-block-id=\"68865f3\"><style>@media screen and (min-width:768px){.stk-68865f3{flex:var(--stk-flex-grow,1) 1 66.7% !important}}<\/style><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-68865f3-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-68865f3-inner-blocks\">\n<p>Coreco hat den 'Master Ageing Controller' entwickelt und patentiert, ein fortschrittliches System, das eine pr\u00e4zise Kontrolle aller kritischen Parameter w\u00e4hrend des Fleischreifungsprozesses gew\u00e4hrleistet.<\/p>\n\n\n\n<p>Dieses Ger\u00e4t erm\u00f6glicht eine genauere \u00dcberwachung von Temperatur, Luftfeuchtigkeit und Luftstrom und sorgt so f\u00fcr eine optimale Reifungsumgebung. Dank dieser Technologie wird der Feuchtigkeitsverlust reduziert, die Zartheit verbessert und der Geschmack intensiviert, so dass Fleischfachleute ihren Kunden Qualit\u00e4tsprodukte anbieten k\u00f6nnen.<\/p>\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-fdeefbe\" data-v=\"4\" data-block-id=\"fdeefbe\"><style>@media screen and (min-width:768px){.stk-fdeefbe{flex:var(--stk-flex-grow,1) 1 33.3% !important}}<\/style><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-fdeefbe-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-fdeefbe-inner-blocks\">\n<div class=\"wp-block-stackable-image stk-block-image stk-block stk-640b334\" data-block-id=\"640b334\"><figure><span class=\"stk-img-wrapper stk-image--shape-stretch stk--has-lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"stk-img wp-image-2182\" src=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DAV-200-P-CARNE-Photoroom.png-Photoroom-1024x842.webp\" width=\"1024\" height=\"842\" alt=\"Entwicklung der Fleischreifung\" srcset=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DAV-200-P-CARNE-Photoroom.png-Photoroom-1024x842.webp 1024w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DAV-200-P-CARNE-Photoroom.png-Photoroom-300x247.webp 300w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DAV-200-P-CARNE-Photoroom.png-Photoroom-768x631.webp 768w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DAV-200-P-CARNE-Photoroom.png-Photoroom-15x12.webp 15w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DAV-200-P-CARNE-Photoroom.png-Photoroom.webp 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/span><\/figure><\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n<p>Wenn Sie weitere Informationen ben\u00f6tigen oder mehr wissen m\u00f6chten, z\u00f6gern Sie bitte nicht, mit uns Kontakt aufzunehmen, indem Sie diesem Link folgen <a href=\"mailto:info@coreco.es\">Link<\/a>Wir helfen Ihnen gerne weiter und beantworten alle Ihre Fragen.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"el-envejecimiento-como-tecnica-de-conservacion\"><a><\/a><strong>Alterung als Konservierungstechnik<\/strong><\/h2>\n\n\n\n<p>Die Reifung ist die kontrollierte Zersetzung von Fleisch, die eine weitere Form der Fleischkonservierung darstellt. Ohne K\u00fchlung lagerten J\u00e4ger und Bauern Teile von Tierfleisch in kalten, dunklen Kellern oder H\u00f6hlen, wo Schimmelpilze, Mikroben und Enzyme f\u00fcr die Zartmachung und Konservierung verantwortlich waren.<\/p>\n\n\n\n<p>Ein Vorteil des Konservierungsverfahrens war zweifellos die Tendenz des Fleisches, mit zunehmendem Alter schmackhafter und zarter zu werden. Wie K\u00e4se wurde auch fr\u00fch gereiftes Fleisch auf nat\u00fcrliche Weise mit Penicillium-Schimmelst\u00e4mmen und anderen Mikroben beimpft, die den heute so gesch\u00e4tzten Umami-Geschmack erzeugen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"gestion-del-deterioro\"><a><\/a><strong>Management der Verschlechterung<\/strong><\/h3>\n\n\n\n<p>Der Alterungsprozess beginnt in dem Moment, in dem ein Tier stirbt. Enzyme im Muskelgewebe beginnen, lange Ketten von Glukosemolek\u00fclen, das so genannte Glykogen, zu verdauen. Durch die enzymatische Verdauung entsteht im Muskel Milchs\u00e4ure, die einen niedrigen pH-Wert aufrechterh\u00e4lt, der f\u00fcr sch\u00e4dliche Bakterien und Mikroben unwirtlich ist.<\/p>\n\n\n\n<p>Wenn ein Tier jedoch kurz vor seinem Tod gestresst ist, verbraucht sein K\u00f6rper \u00fcbersch\u00fcssiges Glykogen, das in den Muskeln gespeichert ist. Dadurch bleibt nichts mehr \u00fcbrig, was die Enzyme verdauen k\u00f6nnten, und es entsteht eine Umgebung im Gewebe, die das Wachstum von Bakterien erm\u00f6glichen k\u00f6nnte.<\/p>\n\n\n\n<p>Die Totenstarre tritt je nach Gr\u00f6\u00dfe des Tieres zwischen einer und vier Stunden nach dem Tod ein. Wenn man ein Tier aufh\u00e4ngt, bevor die Leichenstarre eintritt, bleiben die Muskeln gestreckt, anstatt sich zu einem engen Kn\u00e4uel zusammenzuballen, das schwer zu schneiden und unangenehm zu essen ist.<\/p>\n\n\n\n<p>Etwa 48 Stunden nach Beginn der Starre beginnen die Enzyme Calpain und Cathepsin, die Proteine, die die Muskelfilamente zusammenhalten, abzubauen und das Bindegewebe zu zersetzen, so dass die Starre aufh\u00f6rt.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"la-ciencia-del-sabor-y-la-terneza\"><a><\/a><strong>Die Wissenschaft von Geschmack und Z\u00e4rtlichkeit<\/strong><\/h3>\n\n\n\n<p>Mit fortschreitender Reifung bilden Enzyme in den Muskeln Molek\u00fcle, die den Geschmack und die Zartheit des Fleisches verbessern. Proteine werden in Aminos\u00e4uren wie Glutamat (auch in Mononatriumglutamat enthalten) aufgespalten, die wir als schmackhaft oder umami kennen.<\/p>\n\n\n\n<p>Glykogen wird in Glukosemolek\u00fcle aufgespalten, die den Zucker darstellen, der die karamellisierte Br\u00e4unung in angebratenem Fleisch hervorruft, auch bekannt als Maillard-Reaktion. Fette werden in aromatische Fetts\u00e4uren umgewandelt.<\/p>\n\n\n\n<p>Die Dauer der Reifung eines Fleischst\u00fccks h\u00e4ngt von der Art und Menge des im Tier vorhandenen Fetts ab. Mehr Fett erm\u00f6glicht eine l\u00e4ngere Reifung, da der Feuchtigkeitsverlust geringer ist und das Fleisch von einer gr\u00f6\u00dferen Schutzbarriere umgeben ist.<\/p>\n\n\n\n<p>Die Minimierung der Sauerstoff- und Lichteinwirkung ist der Schl\u00fcssel zur Vermeidung des Ranzigwerdens von Fett, insbesondere bei Tieren mit unges\u00e4ttigtem Fett, wie Schweinefleisch und Fisch.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"envejecimiento-adecuado\"><a><\/a><strong>Gut altern<\/strong><\/h3>\n\n\n\n<p>W\u00e4hrend der Trockenreifung k\u00f6nnen Feuchtigkeit, Temperatur und Luftzirkulation f\u00fcr das Endprodukt entscheidend sein; es ist wichtig, dass zwischen den Teilen gen\u00fcgend Platz ist, um die notwendige Luftzirkulation zu erm\u00f6glichen.<\/p>\n\n\n\n<p>Die ideale Umgebung f\u00fcr die Trockenreifung ist eine Temperatur zwischen 1,5\u00b0 und 3\u00b0C und eine Luftfeuchtigkeit von 50 % bis 60 %. Idealerweise sollte das Fleisch eine d\u00fcnne \u00e4u\u00dfere Schwarte haben, um es zu sch\u00fctzen und eine kontinuierliche Enzymaktivit\u00e4t zu erm\u00f6glichen, w\u00e4hrend das Wasser entweichen kann. Dies wiederum konzentriert die Aromen im Fleisch und verringert die M\u00f6glichkeit einer bakteriellen \u00dcberwucherung.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-tecnologia-de-maduracion-en-refrigerador\"><strong>Technologie der Reifung <\/strong>im K\u00fchlschrank<\/h3>\n\n\n\n<p>Derzeit wird dieser Prozess am h\u00e4ufigsten in einem Reifeschrank f\u00fcr Fleisch durchgef\u00fchrt. Die Funktionsweise ist sehr einfach und besteht darin, das Fleisch darin ruhen zu lassen, wobei es einem konstanten Luftstrom, einer konstanten Luftfeuchtigkeit und einer konstanten Temperatur ausgesetzt ist, wodurch eine kontrollierte Umgebung geschaffen wird, die das Auftreten von Pilzen und Bakterien verhindert.<\/p>\n\n\n\n<p>Durch die richtige Reifung wird dem Fleisch Feuchtigkeit entzogen, so dass Schimmelpilze wie Penicillium wachsen k\u00f6nnen. Penicillium-Schimmelpilze sind die Grundlage von Antibiotika, was bedeutet, dass ein Sporenbelag auf Fleisch nicht nur den Geschmack verbessert, sondern auch vor sch\u00e4dlichen Bakterien sch\u00fctzt.<\/p>\n\n\n\n<div class=\"wp-block-stackable-image stk-block-image stk-block stk-7c0daec\" data-block-id=\"7c0daec\"><style>.stk-7c0daec .stk-img-wrapper{width:50% !important}<\/style><figure><span class=\"stk-img-wrapper stk-image--shape-stretch stk--has-lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"stk-img wp-image-2186\" src=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DA-1002-GRANATE-con-producto-Photoroom.png-Photoroom-1024x746.webp\" width=\"1024\" height=\"746\" alt=\"Entwicklung der Fleischreifung\" srcset=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DA-1002-GRANATE-con-producto-Photoroom.png-Photoroom-1024x746.webp 1024w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DA-1002-GRANATE-con-producto-Photoroom.png-Photoroom-300x218.webp 300w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DA-1002-GRANATE-con-producto-Photoroom.png-Photoroom-768x559.webp 768w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DA-1002-GRANATE-con-producto-Photoroom.png-Photoroom-16x12.webp 16w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/DA-1002-GRANATE-con-producto-Photoroom.png-Photoroom.webp 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/span><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"envejecer-o-no-envejecer\"><a><\/a><strong>Altern oder nicht altern<\/strong><\/h3>\n\n\n\n<p>Warum also zahlen wir so viel f\u00fcr eines der \u00e4ltesten Lebensmittel, die die Menschheit kennt? Dry-Aged-Fleisch ist eine Arbeit, die f\u00fcr diejenigen, die es richtig machen wollen, viel Sorgfalt und Kontrolle erfordert, und sie braucht Zeit.<\/p>\n\n\n\n<p>Perfekt gereifte Fleischst\u00fccke beginnen mit der richtigen Zerlegung und K\u00fchlung ab dem Zeitpunkt, an dem das Tier im Schlachthof stirbt. Ein schlecht zerlegter Schlachtk\u00f6rper oder eine schlecht gef\u00fchrte K\u00fchlanlage k\u00f6nnen die Reifungsaussichten selbst des am besten marmorierten Rindfleischs zunichte machen.<\/p>\n\n\n\n<p>Au\u00dferdem verliert gereiftes Fleisch mit zunehmender Reife an Gewicht, so dass die Kosten f\u00fcr das Steak immer kleiner werden, je l\u00e4nger es in der K\u00fchltruhe liegt. Diese sorgf\u00e4ltigen und kontrollintensiven Prozesse f\u00fchren zweifellos zu einem schmackhafteren, zarteren und wertvolleren Fleisch als bei nicht gereiftem Fleisch.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-evolucion-cultural-y-gastronomica-de-la-maduracion-de-carne\"><strong>Kulturelle und gastronomische Entwicklungen<\/strong> <strong>der Fleischreifung<\/strong><\/h2>\n\n\n\n<p>Die Reifung von Fleisch ist nicht nur ein technischer Prozess, sondern auch ein kulturelles Ph\u00e4nomen. In der Antike galt gereiftes Fleisch als Luxus, der aufgrund der Komplexit\u00e4t und des Zeitaufwands f\u00fcr seine Zubereitung der Oberschicht vorbehalten war. Im Laufe der Zeit wurde diese Technik von verschiedenen Kulturen \u00fcbernommen und verbessert, jede mit ihrer eigenen Note.<\/p>\n\n\n\n<p>Heute ist Dry-Aged-Fleisch zu einem wichtigen Bestandteil der Speisekarten der Haute Cuisine geworden und spiegelt die wachsende Wertsch\u00e4tzung f\u00fcr die komplexen Aromen und Texturen wider, die nur durch diesen Prozess erreicht werden k\u00f6nnen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"impacto-en-la-gastronomia-moderna\"><a><\/a><strong>Auswirkungen auf die moderne Gastronomie<\/strong><\/h3>\n\n\n\n<p>Heute setzen viele national und international bekannte K\u00fcchenchefs in Spitzenrestaurants Dry-Aged-Fleisch auf ihren Speisekarten ein. Wie wir gesehen haben, verbessert dieses Verfahren nicht nur den Geschmack des Fleisches, sondern erm\u00f6glicht es den K\u00f6chen auch, mit neuen Geschmackskombinationen und Zubereitungstechniken zu experimentieren.<\/p>\n\n\n\n<p>Die Dry-Aged-Reifung ist das bevorzugte Verfahren f\u00fcr Fleisch, ebenso wie die verschiedenen Garpunkte, was immer mehr Restaurants dazu veranlasst, Reifekeller zu kaufen.<\/p>\n\n\n\n<p>Die verbesserte Textur und die gr\u00f6\u00dfere Geschmackskonzentration machen Dry-Aged-Fleisch zu einer attraktiven Option sowohl f\u00fcr erfahrene Feinschmecker als auch f\u00fcr diejenigen, die ein au\u00dfergew\u00f6hnliches Esserlebnis suchen. Restaurants, die Dry Aged-Fleisch auf ihrer Speisekarte anbieten, heben damit die einzigartigen Eigenschaften von Premium-Fleisch hervor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-aspectos-cientificos-y-tecnologicos\"><strong>Wissenschaftliche und technologische Aspekte<\/strong><\/h3>\n\n\n\n<p>Die Technologie hat bei der Entwicklung der Fleischreifung eine wichtige Rolle gespielt. Fortschritte bei der Regulierung von Temperatur, Feuchtigkeit und Luftstr\u00f6mung haben eine pr\u00e4zise Steuerung des Prozesses erm\u00f6glicht und sowohl die Sicherheit als auch die Qualit\u00e4t des Endprodukts verbessert.<\/p>\n\n\n\n<p>Der \"Master Ageing Controller\" von Coreco ist ein Beispiel daf\u00fcr, wie technologische Innovationen jede Phase der Fleischreifung optimieren k\u00f6nnen, um gleichbleibende, hochwertige Ergebnisse zu gew\u00e4hrleisten.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-preguntas-frecuentes-sobre-la-evolucion-de-la-maduracion-de-carne\"><strong>H\u00e4ufig gestellte Fragen zur Entwicklung der Fleischreifung<\/strong><\/h2>\n\n\n\n<details class=\"wp-block-stackable-accordion stk-block-accordion stk-inner-blocks stk-block-content stk--single-open stk-block stk-bcc5d88 is-style-default\" data-block-id=\"bcc5d88\">\n<summary class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-b9e8d78 stk--container-small stk-block-accordion__heading\" data-v=\"4\" data-block-id=\"b9e8d78\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-b9e8d78-container stk-hover-parent\"><div class=\"stk-block-content stk-inner-blocks stk-b9e8d78-inner-blocks\">\n<div class=\"wp-block-stackable-icon-label stk-block-icon-label stk-block stk-a0e3aba\" data-block-id=\"a0e3aba\"><div class=\"stk-row stk-inner-blocks stk-block-content\">\n<div class=\"wp-block-stackable-heading stk-block-heading stk-block-heading--v2 stk-block stk-1ea9ddd\" id=\"strong-1-cuando-y-donde-comenzo-la-practica-de-madurar-carne-en-seco-strong\" data-block-id=\"1ea9ddd\"><style>.stk-1ea9ddd .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-1ea9ddd .stk-block-heading__text{font-size:20px !important}}<\/style><h3 class=\"stk-block-heading__text\"><strong>1. wann und wo begann die Praxis der Trockenreifung von Fleisch?<\/strong><\/h3><\/div>\n\n\n\n<div class=\"wp-block-stackable-icon stk-block-icon stk-block stk-abae970\" data-block-id=\"abae970\"><span class=\"stk--svg-wrapper\"><div class=\"stk--inner-svg\"><svg style=\"height:0;width:0\"><defs><lineargradient id=\"linear-gradient-abae970\" x1=\"0\" x2=\"100%\" y1=\"0\" y2=\"0\"><stop offset=\"0%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-abae-970-color-1)\"><\/stop><stop offset=\"100%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-abae-970-color-2)\"><\/stop><\/lineargradient><\/defs><\/svg><svg data-prefix=\"fas\" data-icon=\"chevron-down\" class=\"svg-inline--fa fa-chevron-down fa-w-14\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 448 512\" aria-hidden=\"true\" width=\"32\" height=\"32\"><path fill=\"currentColor\" d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div><\/span><\/div>\n<\/div><\/div>\n<\/div><\/div><\/summary>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-4bbea90 stk-block-accordion__content\" data-v=\"4\" data-block-id=\"4bbea90\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-4bbea90-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-4bbea90-inner-blocks\">\n<div class=\"wp-block-stackable-text stk-block-text stk-block stk-35b18c0\" data-block-id=\"35b18c0\"><p class=\"stk-block-text__text\">Die Trockenreifung von Fleisch hat eine jahrhundertealte Tradition. Damals wurden Fleischst\u00fccke in k\u00fchler, dunkler Umgebung aufgeh\u00e4ngt, um sie zu konservieren und ihren Geschmack und ihre Zartheit zu verbessern. Diese Technik, die als \"H\u00e4ngen\" des Fleisches bekannt ist, war der Vorl\u00e4ufer der modernen Trockenreifung.<\/p><\/div>\n<\/div><\/div><\/div>\n<\/details>\n\n\n\n<details class=\"wp-block-stackable-accordion stk-block-accordion stk-inner-blocks stk-block-content stk--single-open stk-block stk-3dd9347 is-style-default\" data-block-id=\"3dd9347\">\n<summary class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-36c7f75 stk--container-small stk-block-accordion__heading\" data-v=\"4\" data-block-id=\"36c7f75\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-36c7f75-container stk-hover-parent\"><div class=\"stk-block-content stk-inner-blocks stk-36c7f75-inner-blocks\">\n<div class=\"wp-block-stackable-icon-label stk-block-icon-label stk-block stk-29b7cf3\" data-block-id=\"29b7cf3\"><div class=\"stk-row stk-inner-blocks stk-block-content\">\n<div class=\"wp-block-stackable-heading stk-block-heading stk-block-heading--v2 stk-block stk-abd6668\" id=\"strong-strong-2-por-que-se-dejo-de-usar-la-maduracion-en-seco-durante-un-tiempo-strong-strong\" data-block-id=\"abd6668\"><style>.stk-abd6668 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-abd6668 .stk-block-heading__text{font-size:20px !important}}<\/style><h3 class=\"stk-block-heading__text\"><strong><strong>2) Warum wurde die Trockenreifung eine Zeit lang eingestellt?<\/strong><\/strong><\/h3><\/div>\n\n\n\n<div class=\"wp-block-stackable-icon stk-block-icon stk-block stk-a87ea41\" data-block-id=\"a87ea41\"><span class=\"stk--svg-wrapper\"><div class=\"stk--inner-svg\"><svg style=\"height:0;width:0\"><defs><lineargradient id=\"linear-gradient-a87ea41\" x1=\"0\" x2=\"100%\" y1=\"0\" y2=\"0\"><stop offset=\"0%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-a-87-ea-41-color-1)\"><\/stop><stop offset=\"100%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-a-87-ea-41-color-2)\"><\/stop><\/lineargradient><\/defs><\/svg><svg data-prefix=\"fas\" data-icon=\"chevron-down\" class=\"svg-inline--fa fa-chevron-down fa-w-14\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 448 512\" aria-hidden=\"true\" width=\"32\" height=\"32\"><path fill=\"currentColor\" d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div><\/span><\/div>\n<\/div><\/div>\n<\/div><\/div><\/summary>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-2653c11 stk-block-accordion__content\" data-v=\"4\" data-block-id=\"2653c11\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-2653c11-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-2653c11-inner-blocks\">\n<div class=\"wp-block-stackable-text stk-block-text stk-block stk-f3db457\" data-block-id=\"f3db457\"><p class=\"stk-block-text__text\">Mit den Fortschritten in der Vakuumverpackungstechnik in den 1960er Jahren l\u00f6ste die Nassreifung die Trockenreifung ab. Diese Methode war schneller und kosteneffizienter, da mehr Wassergehalt erhalten werden konnte, obwohl sie nicht die gleiche Geschmackstiefe und Zartheit wie die Trockenreifung bot.<\/p><\/div>\n<\/div><\/div><\/div>\n<\/details>\n\n\n\n<details class=\"wp-block-stackable-accordion stk-block-accordion stk-inner-blocks stk-block-content stk--single-open stk-block stk-902d289 is-style-default\" data-block-id=\"902d289\">\n<summary class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-e5e26ad stk--container-small stk-block-accordion__heading\" data-v=\"4\" data-block-id=\"e5e26ad\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-e5e26ad-container stk-hover-parent\"><div class=\"stk-block-content stk-inner-blocks stk-e5e26ad-inner-blocks\">\n<div class=\"wp-block-stackable-icon-label stk-block-icon-label stk-block stk-c3f9a8d\" data-block-id=\"c3f9a8d\"><div class=\"stk-row stk-inner-blocks stk-block-content\">\n<div class=\"wp-block-stackable-heading stk-block-heading stk-block-heading--v2 stk-block stk-b321c22\" id=\"strong-strong-strong-3-que-problemas-presentaba-la-maduracion-de-carne-en-epocas-anteriores-strong-strong-strong\" data-block-id=\"b321c22\"><style>.stk-b321c22 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-b321c22 .stk-block-heading__text{font-size:20px !important}}<\/style><h3 class=\"stk-block-heading__text\"><strong><strong><strong>3) Welche Probleme gab es in fr\u00fcheren Zeiten bei der Fleischreifung?<\/strong><\/strong><\/strong><\/h3><\/div>\n\n\n\n<div class=\"wp-block-stackable-icon stk-block-icon stk-block stk-0732343\" data-block-id=\"0732343\"><span class=\"stk--svg-wrapper\"><div class=\"stk--inner-svg\"><svg style=\"height:0;width:0\"><defs><lineargradient id=\"linear-gradient-0732343\" x1=\"0\" x2=\"100%\" y1=\"0\" y2=\"0\"><stop offset=\"0%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-0732343-color-1)\"><\/stop><stop offset=\"100%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-0732343-color-2)\"><\/stop><\/lineargradient><\/defs><\/svg><svg data-prefix=\"fas\" data-icon=\"chevron-down\" class=\"svg-inline--fa fa-chevron-down fa-w-14\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 448 512\" aria-hidden=\"true\" width=\"32\" height=\"32\"><path fill=\"currentColor\" d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div><\/span><\/div>\n<\/div><\/div>\n<\/div><\/div><\/summary>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-b2a999d stk-block-accordion__content\" data-v=\"4\" data-block-id=\"b2a999d\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-b2a999d-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-b2a999d-inner-blocks\">\n<div class=\"wp-block-stackable-text stk-block-text stk-block stk-5172485\" data-block-id=\"5172485\"><p class=\"stk-block-text__text\">Vor der Erfindung der K\u00e4ltetechnik war die Reifung von Fleisch aufgrund der instabilen Temperaturen, die zu einer Kontamination mit gef\u00e4hrlichen Bakterien f\u00fchren konnten, mit erheblichen Problemen verbunden. Fleisch wurde in Kellern oder H\u00f6hlen gelagert, was nicht immer eine sichere und kontrollierte Umgebung garantierte.<\/p><\/div>\n<\/div><\/div><\/div>\n<\/details>\n\n\n\n<details class=\"wp-block-stackable-accordion stk-block-accordion stk-inner-blocks stk-block-content stk--single-open stk-block stk-d07c865 is-style-default\" data-block-id=\"d07c865\">\n<summary class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-42f76fe stk--container-small stk-block-accordion__heading\" data-v=\"4\" data-block-id=\"42f76fe\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-42f76fe-container stk-hover-parent\"><div class=\"stk-block-content stk-inner-blocks stk-42f76fe-inner-blocks\">\n<div class=\"wp-block-stackable-icon-label stk-block-icon-label stk-block stk-2ba716b\" data-block-id=\"2ba716b\"><div class=\"stk-row stk-inner-blocks stk-block-content\">\n<div class=\"wp-block-stackable-heading stk-block-heading stk-block-heading--v2 stk-block stk-e1ec239\" id=\"strong-strong-strong-strong-4-como-ha-sido-la-evolucion-la-tecnologia-de-maduracion-de-carne-strong-strong-strong-strong\" data-block-id=\"e1ec239\"><style>.stk-e1ec239 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-e1ec239 .stk-block-heading__text{font-size:20px !important}}<\/style><h3 class=\"stk-block-heading__text\"><strong><strong><strong><strong>4) Wie hat sich die Technologie der Fleischreifung entwickelt?<\/strong><\/strong><\/strong><\/strong><\/h3><\/div>\n\n\n\n<div class=\"wp-block-stackable-icon stk-block-icon stk-block stk-b535003\" data-block-id=\"b535003\"><span class=\"stk--svg-wrapper\"><div class=\"stk--inner-svg\"><svg style=\"height:0;width:0\"><defs><lineargradient id=\"linear-gradient-b535003\" x1=\"0\" x2=\"100%\" y1=\"0\" y2=\"0\"><stop offset=\"0%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-b-535003-color-1)\"><\/stop><stop offset=\"100%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-b-535003-color-2)\"><\/stop><\/lineargradient><\/defs><\/svg><svg data-prefix=\"fas\" data-icon=\"chevron-down\" class=\"svg-inline--fa fa-chevron-down fa-w-14\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 448 512\" aria-hidden=\"true\" width=\"32\" height=\"32\"><path fill=\"currentColor\" d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div><\/span><\/div>\n<\/div><\/div>\n<\/div><\/div><\/summary>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-c2ce279 stk-block-accordion__content\" data-v=\"4\" data-block-id=\"c2ce279\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-c2ce279-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-c2ce279-inner-blocks\">\n<div class=\"wp-block-stackable-text stk-block-text stk-block stk-18432d8\" data-block-id=\"18432d8\"><p class=\"stk-block-text__text\">Mit der Erfindung der K\u00e4ltetechnik und den Fortschritten in der Temperatur-, Feuchtigkeits- und Luftstromregelung hat sich die Fleischreifung erheblich weiterentwickelt. Heute erm\u00f6glichen Trockenreifeschr\u00e4nke Restaurants, Metzgereien und Spezialit\u00e4tengesch\u00e4ften eine sichere und kontrollierte Fleischreifung.<\/p><\/div>\n<\/div><\/div><\/div>\n<\/details>\n\n\n\n<details class=\"wp-block-stackable-accordion stk-block-accordion stk-inner-blocks stk-block-content stk--single-open stk-block stk-d72f380 is-style-default\" data-block-id=\"d72f380\">\n<summary class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-749b21e stk--container-small stk-block-accordion__heading\" data-v=\"4\" data-block-id=\"749b21e\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-749b21e-container stk-hover-parent\"><div class=\"stk-block-content stk-inner-blocks stk-749b21e-inner-blocks\">\n<div class=\"wp-block-stackable-icon-label stk-block-icon-label stk-block stk-706ac68\" data-block-id=\"706ac68\"><div class=\"stk-row stk-inner-blocks stk-block-content\">\n<div class=\"wp-block-stackable-heading stk-block-heading stk-block-heading--v2 stk-block stk-f4c9a8e\" id=\"strong-strong-strong-strong-strong-5-que-diferencia-a-la-maduracion-en-seco-de-la-maduracion-en-humedo-strong-strong-strong-strong-strong\" data-block-id=\"f4c9a8e\"><style>.stk-f4c9a8e .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-f4c9a8e .stk-block-heading__text{font-size:20px !important}}<\/style><h3 class=\"stk-block-heading__text\"><strong><strong><strong><strong><strong>5) Was ist der Unterschied zwischen Trocken- und Nassreifung?<\/strong><\/strong><\/strong><\/strong><\/strong><\/h3><\/div>\n\n\n\n<div class=\"wp-block-stackable-icon stk-block-icon stk-block stk-122739a\" data-block-id=\"122739a\"><span class=\"stk--svg-wrapper\"><div class=\"stk--inner-svg\"><svg style=\"height:0;width:0\"><defs><lineargradient id=\"linear-gradient-122739a\" x1=\"0\" x2=\"100%\" y1=\"0\" y2=\"0\"><stop offset=\"0%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-122739-a-color-1)\"><\/stop><stop offset=\"100%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-122739-a-color-2)\"><\/stop><\/lineargradient><\/defs><\/svg><svg data-prefix=\"fas\" data-icon=\"chevron-down\" class=\"svg-inline--fa fa-chevron-down fa-w-14\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 448 512\" aria-hidden=\"true\" width=\"32\" height=\"32\"><path fill=\"currentColor\" d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div><\/span><\/div>\n<\/div><\/div>\n<\/div><\/div><\/summary>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-0860bd2 stk-block-accordion__content\" data-v=\"4\" data-block-id=\"0860bd2\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-0860bd2-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-0860bd2-inner-blocks\">\n<p>Bei der Trockenreifung wird das Fleisch in einer kontrollierten Umgebung aufgeh\u00e4ngt, wodurch sich die Aromen konzentrieren und die Textur zarter wird.<\/p>\n\n\n\n<p>Bei der Nassreifung hingegen wird das Fleisch vakuumverpackt, wodurch die Feuchtigkeit erhalten bleibt, das Fleisch aber nicht die gleiche Geschmackstiefe und Zartheit wie bei der Trockenreifung aufweist.<\/p>\n<\/div><\/div><\/div>\n<\/details>\n\n\n\n<details class=\"wp-block-stackable-accordion stk-block-accordion stk-inner-blocks stk-block-content stk--single-open stk-block stk-375863e is-style-default\" data-block-id=\"375863e\">\n<summary class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-5d4d38d stk--container-small stk-block-accordion__heading\" data-v=\"4\" data-block-id=\"5d4d38d\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-5d4d38d-container stk-hover-parent\"><div class=\"stk-block-content stk-inner-blocks stk-5d4d38d-inner-blocks\">\n<div class=\"wp-block-stackable-icon-label stk-block-icon-label stk-block stk-0de3dc1\" data-block-id=\"0de3dc1\"><div class=\"stk-row stk-inner-blocks stk-block-content\">\n<div class=\"wp-block-stackable-heading stk-block-heading stk-block-heading--v2 stk-block stk-6a172c6\" id=\"strong-strong-strong-strong-strong-strong-6-que-beneficios-aporta-la-maduracion-de-carne-a-los-consumidores-strong-strong-strong-strong-strong-strong\" data-block-id=\"6a172c6\"><style>.stk-6a172c6 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-6a172c6 .stk-block-heading__text{font-size:20px !important}}<\/style><h3 class=\"stk-block-heading__text\"><strong><strong><strong><strong><strong><strong>6) Welche Vorteile hat die Fleischreifung f\u00fcr die Verbraucher?<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3><\/div>\n\n\n\n<div class=\"wp-block-stackable-icon stk-block-icon stk-block stk-7ebf78d\" data-block-id=\"7ebf78d\"><span class=\"stk--svg-wrapper\"><div class=\"stk--inner-svg\"><svg style=\"height:0;width:0\"><defs><lineargradient id=\"linear-gradient-7ebf78d\" x1=\"0\" x2=\"100%\" y1=\"0\" y2=\"0\"><stop offset=\"0%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-7-ebf-78-d-color-1)\"><\/stop><stop offset=\"100%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-7-ebf-78-d-color-2)\"><\/stop><\/lineargradient><\/defs><\/svg><svg data-prefix=\"fas\" data-icon=\"chevron-down\" class=\"svg-inline--fa fa-chevron-down fa-w-14\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 448 512\" aria-hidden=\"true\" width=\"32\" height=\"32\"><path fill=\"currentColor\" d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div><\/span><\/div>\n<\/div><\/div>\n<\/div><\/div><\/summary>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-644ab73 stk-block-accordion__content\" data-v=\"4\" data-block-id=\"644ab73\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-644ab73-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-644ab73-inner-blocks\">\n<p>Die Reifung des Fleisches verbessert die Zartheit und den Geschmack des Endprodukts. Dar\u00fcber hinaus gew\u00e4hrleistet die Master Ageing Controller-Technologie von Coreco eine pr\u00e4zise Steuerung der wichtigsten Parameter, was zu qualitativ hochwertigem Fleisch f\u00fchrt, das die Erwartungen der anspruchsvollsten Verbraucher erf\u00fcllt.<\/p>\n<\/div><\/div><\/div>\n<\/details>\n\n\n\n<details class=\"wp-block-stackable-accordion stk-block-accordion stk-inner-blocks stk-block-content stk--single-open stk-block stk-a203f00 is-style-default\" data-block-id=\"a203f00\">\n<summary class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-35d56f8 stk--container-small stk-block-accordion__heading\" data-v=\"4\" data-block-id=\"35d56f8\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-35d56f8-container stk-hover-parent\"><div class=\"stk-block-content stk-inner-blocks stk-35d56f8-inner-blocks\">\n<div class=\"wp-block-stackable-icon-label stk-block-icon-label stk-block stk-5cefe65\" data-block-id=\"5cefe65\"><div class=\"stk-row stk-inner-blocks stk-block-content\">\n<div class=\"wp-block-stackable-heading stk-block-heading stk-block-heading--v2 stk-block stk-eeafec4\" id=\"strong-strong-strong-strong-strong-strong-strong-7-por-que-la-carne-madurada-en-seco-se-ha-convertido-en-una-tan-opcion-popular-strong-strong-strong-strong-strong-strong-strong\" data-block-id=\"eeafec4\"><style>.stk-eeafec4 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-eeafec4 .stk-block-heading__text{font-size:20px !important}}<\/style><h3 class=\"stk-block-heading__text\"><strong><strong><strong><strong><strong><strong><strong>7. warum ist Dry-Aged-Fleisch so beliebt geworden?<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3><\/div>\n\n\n\n<div class=\"wp-block-stackable-icon stk-block-icon stk-block stk-738f6d3\" data-block-id=\"738f6d3\"><span class=\"stk--svg-wrapper\"><div class=\"stk--inner-svg\"><svg style=\"height:0;width:0\"><defs><lineargradient id=\"linear-gradient-738f6d3\" x1=\"0\" x2=\"100%\" y1=\"0\" y2=\"0\"><stop offset=\"0%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-738-f-6-d-3-color-1)\"><\/stop><stop offset=\"100%\" style=\"stop-opacity:1;stop-color:var(--linear-gradient-738-f-6-d-3-color-2)\"><\/stop><\/lineargradient><\/defs><\/svg><svg data-prefix=\"fas\" data-icon=\"chevron-down\" class=\"svg-inline--fa fa-chevron-down fa-w-14\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 448 512\" aria-hidden=\"true\" width=\"32\" height=\"32\"><path fill=\"currentColor\" d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div><\/span><\/div>\n<\/div><\/div>\n<\/div><\/div><\/summary>\n\n\n\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-fe871b6 stk-block-accordion__content\" data-v=\"4\" data-block-id=\"fe871b6\"><div class=\"stk-column-wrapper stk-block-column__content stk-container stk-fe871b6-container stk--no-background stk--no-padding\"><div class=\"stk-block-content stk-inner-blocks stk-fe871b6-inner-blocks\">\n<p>Dry-aged-Fleisch bietet einen unvergleichlichen Geschmack und eine unvergleichliche Textur, Eigenschaften, die von K\u00f6chen und Fleischliebhabern sehr gesch\u00e4tzt werden. Das handwerkliche Verfahren und die Zeit, die in die Trockenreifung investiert wird, verleihen dem Produkt au\u00dferdem einen Premiumwert, so dass es in Restaurants und Spezialit\u00e4tengesch\u00e4ften sehr begehrt ist.<\/p>\n<\/div><\/div><\/div>\n<\/details>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-coreco-gourmet-soluciones-para-una-buena-maduracion-de-la-carne\"><strong>Coreco Gourmet: L\u00f6sungen f\u00fcr eine gute Fleischreifung<\/strong><\/h2>\n\n\n\n<p>Erfahren Sie mehr \u00fcber unsere fortschrittlichen Fleischreifungsl\u00f6sungen und wie sie die Qualit\u00e4t Ihrer Produkte verbessern k\u00f6nnen, <a href=\"http:\/\/www.coreco.es\/2024\/CATALOGO\/GOURMET_CORECO_HR.pdf\">unseren Katalog herunterladen<\/a> und entdecken Sie alles, was Coreco zu bieten hat. Sie k\u00f6nnen auch unser Verkaufsteam f\u00fcr eine pers\u00f6nliche Beratung kontaktieren.<\/p>\n\n\n\n<p>Wir hoffen, dass dieser Artikel Ihnen einen detaillierten und n\u00fctzlichen Einblick in den Prozess und die Entwicklung der Fleischreifung sowie in die Vorteile der Verwendung unserer Spezialschr\u00e4nke gegeben hat. <\/p>\n\n\n\n<p>Wir bei Coreco haben uns der Qualit\u00e4t und Innovation verschrieben und w\u00fcrden uns freuen, Ihr zuverl\u00e4ssiger Partner zu sein. Wir danken Ihnen, dass Sie uns bei dieser Gelegenheit besuchen und freuen uns darauf, Sie in k\u00fcnftigen Ver\u00f6ffentlichungen wiederzusehen.<\/p>","protected":false},"excerpt":{"rendered":"<p>Willkommen im Coreco-Blog. Heute m\u00f6chten wir Ihnen einen kurzen \u00dcberblick \u00fcber die Entwicklung der Fleischreifung geben. Dieser Artikel soll einen \u00dcberblick \u00fcber die Urspr\u00fcnge, die Entwicklung und die aktuellen Techniken der Reifung geben und Sie dazu einladen, zu entdecken, wie diese alte Praxis zu einer der am meisten gesch\u00e4tzten in der heutigen Gastronomie geworden ist.<\/p>","protected":false},"author":3,"featured_media":2178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maduracion-de-carne"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Evoluci\u00f3n en la maduraci\u00f3n de carne | gourmetcoreco.com<\/title>\n<meta name=\"description\" content=\"La evoluci\u00f3n en la maduraci\u00f3n de carne como un proceso fundamental para mejorar la calidad y el sabor de la carne. En CORECO podemos ayudarte.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gourmetcoreco.com\/de\/entwicklungen-in-der-fleischreifung\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Evoluci\u00f3n en la maduraci\u00f3n de carne\" \/>\n<meta property=\"og:description\" content=\"La evoluci\u00f3n en la maduraci\u00f3n de carne como un proceso fundamental para mejorar la calidad y el sabor de la carne. En CORECO podemos ayudarte.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gourmetcoreco.com\/de\/entwicklungen-in-der-fleischreifung\/\" \/>\n<meta property=\"og:site_name\" content=\"gourmetcoreco.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435\" \/>\n<meta property=\"article:published_time\" content=\"2024-07-10T07:09:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-03T08:39:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1281\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Fran\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@coreco_sa\" \/>\n<meta name=\"twitter:site\" content=\"@coreco_sa\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Fran\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/\"},\"author\":{\"name\":\"Fran\",\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f\"},\"headline\":\"Evoluci\u00f3n en la maduraci\u00f3n de carne\",\"datePublished\":\"2024-07-10T07:09:41+00:00\",\"dateModified\":\"2024-08-03T08:39:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/\"},\"wordCount\":2802,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp\",\"articleSection\":[\"Maduraci\u00f3n de Carne\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/\",\"url\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/\",\"name\":\"Evoluci\u00f3n en la maduraci\u00f3n de carne | gourmetcoreco.com\",\"isPartOf\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp\",\"datePublished\":\"2024-07-10T07:09:41+00:00\",\"dateModified\":\"2024-08-03T08:39:58+00:00\",\"description\":\"La evoluci\u00f3n en la maduraci\u00f3n de carne como un proceso fundamental para mejorar la calidad y el sabor de la carne. En CORECO podemos ayudarte.\",\"breadcrumb\":{\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage\",\"url\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp\",\"contentUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp\",\"width\":1920,\"height\":1281},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/gourmetcoreco.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Evoluci\u00f3n en la maduraci\u00f3n de carne\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/gourmetcoreco.com\/#website\",\"url\":\"https:\/\/gourmetcoreco.com\/\",\"name\":\"gourmetcoreco.com\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#organization\"},\"alternateName\":\"CORECO Gourmet\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/gourmetcoreco.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/gourmetcoreco.com\/#organization\",\"name\":\"CORECO Gourmet\",\"alternateName\":\"CORECO\",\"url\":\"https:\/\/gourmetcoreco.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg\",\"contentUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg\",\"width\":1024,\"height\":196,\"caption\":\"CORECO Gourmet\"},\"image\":{\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435\",\"https:\/\/x.com\/coreco_sa\",\"https:\/\/www.linkedin.com\/company\/coreco-s-a-\/\",\"https:\/\/www.instagram.com\/coreco_refrigerated_equipment\/\",\"http:\/\/www.youtube.com\/user\/grupocoreco?feature=watch\"],\"description\":\"Explora nuestra selecci\u00f3n de expositores refrigerados, maduraci\u00f3n de carne DRY AGED, cava de vinos, abatidores de temperatura, secadero de embutidos, te ofrecemos de todos los tama\u00f1os y calidades para tu negocio de hosteler\u00eda.\",\"email\":\"info@coreco.es\",\"telephone\":\"+34 957 50 22 75\",\"legalName\":\"Coreco S.A\",\"publishingPrinciples\":\"https:\/\/gourmetcoreco.com\/\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f\",\"name\":\"Fran\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775672072\",\"url\":\"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775672072\",\"contentUrl\":\"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775672072\",\"caption\":\"Fran\"},\"url\":\"https:\/\/gourmetcoreco.com\/de\/author\/fran\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Entwicklung der Fleischreifung | gourmetcoreco.com","description":"Die Entwicklung der Fleischreifung als grundlegender Prozess zur Verbesserung der Qualit\u00e4t und des Geschmacks von Fleisch. Bei CORECO k\u00f6nnen wir Ihnen helfen.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gourmetcoreco.com\/de\/entwicklungen-in-der-fleischreifung\/","og_locale":"de_DE","og_type":"article","og_title":"Evoluci\u00f3n en la maduraci\u00f3n de carne","og_description":"La evoluci\u00f3n en la maduraci\u00f3n de carne como un proceso fundamental para mejorar la calidad y el sabor de la carne. En CORECO podemos ayudarte.","og_url":"https:\/\/gourmetcoreco.com\/de\/entwicklungen-in-der-fleischreifung\/","og_site_name":"gourmetcoreco.com","article_publisher":"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435","article_published_time":"2024-07-10T07:09:41+00:00","article_modified_time":"2024-08-03T08:39:58+00:00","og_image":[{"width":1920,"height":1281,"url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp","type":"image\/webp"}],"author":"Fran","twitter_card":"summary_large_image","twitter_creator":"@coreco_sa","twitter_site":"@coreco_sa","twitter_misc":{"Verfasst von":"Fran","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#article","isPartOf":{"@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/"},"author":{"name":"Fran","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f"},"headline":"Evoluci\u00f3n en la maduraci\u00f3n de carne","datePublished":"2024-07-10T07:09:41+00:00","dateModified":"2024-08-03T08:39:58+00:00","mainEntityOfPage":{"@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/"},"wordCount":2802,"commentCount":0,"publisher":{"@id":"https:\/\/gourmetcoreco.com\/#organization"},"image":{"@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage"},"thumbnailUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp","articleSection":["Maduraci\u00f3n de Carne"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/","url":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/","name":"Entwicklung der Fleischreifung | gourmetcoreco.com","isPartOf":{"@id":"https:\/\/gourmetcoreco.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage"},"image":{"@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage"},"thumbnailUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp","datePublished":"2024-07-10T07:09:41+00:00","dateModified":"2024-08-03T08:39:58+00:00","description":"Die Entwicklung der Fleischreifung als grundlegender Prozess zur Verbesserung der Qualit\u00e4t und des Geschmacks von Fleisch. Bei CORECO k\u00f6nnen wir Ihnen helfen.","breadcrumb":{"@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/"]}]},{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#primaryimage","url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp","width":1920,"height":1281},{"@type":"BreadcrumbList","@id":"https:\/\/gourmetcoreco.com\/evolucion-en-la-maduracion-de-carne\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/gourmetcoreco.com\/"},{"@type":"ListItem","position":2,"name":"Evoluci\u00f3n en la maduraci\u00f3n de carne"}]},{"@type":"WebSite","@id":"https:\/\/gourmetcoreco.com\/#website","url":"https:\/\/gourmetcoreco.com\/","name":"gourmetcoreco.com","description":"","publisher":{"@id":"https:\/\/gourmetcoreco.com\/#organization"},"alternateName":"CORECO Gourmet","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gourmetcoreco.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":"Organization","@id":"https:\/\/gourmetcoreco.com\/#organization","name":"CORECO Gourmet","alternateName":"CORECO","url":"https:\/\/gourmetcoreco.com\/","logo":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/","url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg","width":1024,"height":196,"caption":"CORECO Gourmet"},"image":{"@id":"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435","https:\/\/x.com\/coreco_sa","https:\/\/www.linkedin.com\/company\/coreco-s-a-\/","https:\/\/www.instagram.com\/coreco_refrigerated_equipment\/","http:\/\/www.youtube.com\/user\/grupocoreco?feature=watch"],"description":"Entdecken Sie unsere Auswahl an K\u00fchlvitrinen, DRY AGED Fleischreifung, Weinkeller, Schockk\u00fchler, Wursttrockner, wir bieten alle Gr\u00f6\u00dfen und Qualit\u00e4ten f\u00fcr Ihren Gastronomiebetrieb.","email":"info@coreco.es","telephone":"+34 957 50 22 75","legalName":"Coreco S.A","publishingPrinciples":"https:\/\/gourmetcoreco.com\/"},{"@type":"Person","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f","name":"Fran","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775672072","url":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775672072","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1775672072","caption":"Fran"},"url":"https:\/\/gourmetcoreco.com\/de\/author\/fran\/"}]}},"spectra_custom_meta":{"_edit_lock":["1734452804:3"],"_edit_last":["1"],"stackable_optimized_css":[".stk-0387da5{background-color:#00000003 !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;border-top-width:1px !important;border-right-width:1px !important;border-bottom-width:1px !important;border-left-width:1px !important;padding-top:15px !important;padding-right:15px !important;padding-bottom:15px !important;padding-left:15px !important}.stk-0387da5:before{background-color:#00000003 !important}.stk-0387da5 .stk-table-of-contents__table{column-count:1 !important}html{scroll-behavior:smooth !important}.stk-7c0daec .stk-img-wrapper{width:50% !important}:is(.stk-1ea9ddd, .stk-abd6668, .stk-b321c22, .stk-e1ec239, .stk-f4c9a8e, .stk-6a172c6, .stk-eeafec4) .stk-block-heading__text{font-size:20px !important}@media screen and (min-width:768px){.stk-68865f3{flex:var(--stk-flex-grow,1) 1 66.7% !important}.stk-fdeefbe{flex:var(--stk-flex-grow,1) 1 33.3% !important}}@media screen and (max-width:1023px){:is(.stk-1ea9ddd, .stk-abd6668, .stk-b321c22, .stk-e1ec239, .stk-f4c9a8e, .stk-6a172c6, .stk-eeafec4) .stk-block-heading__text{font-size:20px !important}}"],"stackable_optimized_css_raw":["a:11:{s:7:\"0387da5\";a:1:{i:0;a:2:{i:0;s:564:\"<style>.stk-0387da5{background-color:#00000003 !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;border-top-width:1px !important;border-right-width:1px !important;border-bottom-width:1px !important;border-left-width:1px !important;padding-top:15px !important;padding-right:15px !important;padding-bottom:15px !important;padding-left:15px !important}.stk-0387da5:before{background-color:#00000003 !important}.stk-0387da5 .stk-table-of-contents__table{column-count:1 !important}html{scroll-behavior:smooth !important}<\/style>\";i:1;s:549:\".stk-0387da5{background-color:#00000003 !important;border-style:solid !important;border-color:var(--ast-global-color-0) !important;border-top-width:1px !important;border-right-width:1px !important;border-bottom-width:1px !important;border-left-width:1px !important;padding-top:15px !important;padding-right:15px !important;padding-bottom:15px !important;padding-left:15px !important}.stk-0387da5:before{background-color:#00000003 !important}.stk-0387da5 .stk-table-of-contents__table{column-count:1 !important}html{scroll-behavior:smooth !important}\";}}s:7:\"68865f3\";a:1:{i:0;a:2:{i:0;s:112:\"<style>@media screen and (min-width:768px){.stk-68865f3{flex:var(--stk-flex-grow,1) 1 66.7% !important}}<\/style>\";i:1;s:97:\"@media screen and (min-width:768px){.stk-68865f3{flex:var(--stk-flex-grow,1) 1 66.7% !important}}\";}}s:7:\"fdeefbe\";a:1:{i:0;a:2:{i:0;s:112:\"<style>@media screen and (min-width:768px){.stk-fdeefbe{flex:var(--stk-flex-grow,1) 1 33.3% !important}}<\/style>\";i:1;s:97:\"@media screen and (min-width:768px){.stk-fdeefbe{flex:var(--stk-flex-grow,1) 1 33.3% !important}}\";}}s:7:\"7c0daec\";a:1:{i:0;a:2:{i:0;s:66:\"<style>.stk-7c0daec .stk-img-wrapper{width:50% !important}<\/style>\";i:1;s:51:\".stk-7c0daec .stk-img-wrapper{width:50% !important}\";}}s:7:\"1ea9ddd\";a:1:{i:0;a:2:{i:0;s:181:\"<style>.stk-1ea9ddd .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-1ea9ddd .stk-block-heading__text{font-size:20px !important}}<\/style>\";i:1;s:166:\".stk-1ea9ddd .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-1ea9ddd .stk-block-heading__text{font-size:20px !important}}\";}}s:7:\"abd6668\";a:1:{i:0;a:2:{i:0;s:181:\"<style>.stk-abd6668 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-abd6668 .stk-block-heading__text{font-size:20px !important}}<\/style>\";i:1;s:166:\".stk-abd6668 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-abd6668 .stk-block-heading__text{font-size:20px !important}}\";}}s:7:\"b321c22\";a:1:{i:0;a:2:{i:0;s:181:\"<style>.stk-b321c22 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-b321c22 .stk-block-heading__text{font-size:20px !important}}<\/style>\";i:1;s:166:\".stk-b321c22 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-b321c22 .stk-block-heading__text{font-size:20px !important}}\";}}s:7:\"e1ec239\";a:1:{i:0;a:2:{i:0;s:181:\"<style>.stk-e1ec239 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-e1ec239 .stk-block-heading__text{font-size:20px !important}}<\/style>\";i:1;s:166:\".stk-e1ec239 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-e1ec239 .stk-block-heading__text{font-size:20px !important}}\";}}s:7:\"f4c9a8e\";a:1:{i:0;a:2:{i:0;s:181:\"<style>.stk-f4c9a8e .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-f4c9a8e .stk-block-heading__text{font-size:20px !important}}<\/style>\";i:1;s:166:\".stk-f4c9a8e .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-f4c9a8e .stk-block-heading__text{font-size:20px !important}}\";}}s:7:\"6a172c6\";a:1:{i:0;a:2:{i:0;s:181:\"<style>.stk-6a172c6 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-6a172c6 .stk-block-heading__text{font-size:20px !important}}<\/style>\";i:1;s:166:\".stk-6a172c6 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-6a172c6 .stk-block-heading__text{font-size:20px !important}}\";}}s:7:\"eeafec4\";a:1:{i:0;a:2:{i:0;s:181:\"<style>.stk-eeafec4 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-eeafec4 .stk-block-heading__text{font-size:20px !important}}<\/style>\";i:1;s:166:\".stk-eeafec4 .stk-block-heading__text{font-size:20px !important}@media screen and (max-width:1023px){.stk-eeafec4 .stk-block-heading__text{font-size:20px !important}}\";}}}"],"cmplz_hide_cookiebanner":[""],"_yoast_wpseo_primary_category":["12"],"_yoast_wpseo_primary_fbv_pt_tax_post":[""],"_yoast_wpseo_focuskw":["evoluci\u00f3n maduraci\u00f3n de carne"],"_yoast_wpseo_focuskeywords":["[]"],"_yoast_wpseo_keywordsynonyms":["[\"\"]"],"_yoast_wpseo_estimated-reading-time-minutes":["1"],"_yoast_wpseo_wordproof_timestamp":[""],"_thumbnail_id":["2178"],"_yoast_wpseo_metadesc":["La evoluci\u00f3n en la maduraci\u00f3n de carne como un proceso fundamental para mejorar la calidad y el sabor de la carne. En CORECO podemos ayudarte."],"_yoast_indexnow_last_ping":["1722674376"],"_trp_automatically_translated_slug_en_GB":["developments-in-meat-maturation"],"_trp_automatically_translated_slug_fr_FR":["evolution-de-la-maturation-de-la-viande"],"_trp_automatically_translated_slug_de_DE":["entwicklungen-in-der-fleischreifung"],"_cmplz_scanned_post":["1"],"_wp_old_date":["2024-06-17"],"_uag_css_file_name":["uag-css-1694.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:20692:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\n.uagb-post-grid{margin:0 auto;position:relative}.uagb-post-grid:not(.is-grid) .uagb-post__inner-wrap{background-clip:content-box !important}.uagb-post-grid .uagb-post__inner-wrap{transition:box-shadow 0.2s ease;overflow:hidden}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy{display:inline-block}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.default{margin:5px 5px 5px 0}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted{background:#444;color:#fff;border-radius:2px;flex-direction:row;align-items:flex-end;padding:6px 8px;line-height:1;margin-right:5px;margin-bottom:20px}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted a{color:#fff}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy a{text-decoration:none;color:inherit}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__image .uagb-post__image-equal-height{display:block;height:0;padding-bottom:66.67%;overflow:hidden}.uagb-post-grid .uagb-post__load-more-wrap{width:100%;position:absolute;bottom:-30px}.uagb-post-grid .uagb-post__load-more-wrap .uagb-post-pagination-button{cursor:pointer}.uagb-post-grid .uagb-post__load-more-wrap a{color:inherit}.uagb-post-grid.is-grid article{float:left;display:inline-block}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__text:nth-last-child(2){padding-bottom:100px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__text:last-child{position:absolute;bottom:20px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__text:nth-last-child(3){padding-bottom:100px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__text:nth-last-child(2){position:absolute;bottom:20px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__inner-wrap,.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__inner-wrap{position:relative}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a{display:block;height:0;overflow:hidden;position:relative}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-2-3{padding-bottom:66%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-9-16{padding-bottom:56.25%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-1-2{padding-bottom:50%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-1-1{padding-bottom:67%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-inherit{padding-bottom:0;height:auto}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-inherit img{position:unset !important}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a[class^=\"uagb-image-ratio-\"]>img{position:absolute;height:100%}.uagb-post-grid.uagb-post__items.is-masonry{display:flex;-ms-flex-wrap:wrap;-webkit-flex-wrap:wrap;flex-wrap:wrap}.uagb-post-grid.uagb-post__items.is-carousel{display:flex;-ms-flex-wrap:wrap;-webkit-flex-wrap:wrap;flex-wrap:wrap;width:100%;visibility:hidden}.uagb-post-grid.is-grid .uagb-post__inner-wrap{height:max-content}.uagb-post-grid.is-grid.uagb-post__equal-height .uagb-post__inner-wrap{height:auto}.uagb-post-grid.is-masonry .uagb-post__inner-wrap{height:auto}.uagb-post-grid .uagb-post__author span,.uagb-post-grid .uagb-post__comment span,.uagb-post-grid .uagb-post__taxonomy span,.uagb-post-grid .uagb-post__date span{font-size:inherit;line-height:inherit;width:inherit;height:inherit;margin-right:4px;vertical-align:bottom}.uagb-post-grid.uagb-post__columns-8:not(.is-grid) article{width:12.5%}.uagb-post-grid.uagb-post__columns-7:not(.is-grid) article{width:14.28%}.uagb-post-grid.uagb-post__columns-6:not(.is-grid) article{width:16.66%}.uagb-post-grid.uagb-post__columns-5:not(.is-grid) article{width:20%}.uagb-post-grid.uagb-post__columns-4:not(.is-grid) article{width:25%}.uagb-post-grid.uagb-post__columns-3:not(.is-grid) article{width:33.33%}.uagb-post-grid.uagb-post__columns-2:not(.is-grid) article{width:50%}.uagb-post-grid.uagb-post__columns-1:not(.is-grid) article{width:100%}@media only screen and (max-width: 600px){.uagb-post-grid div[class*=\"columns\"].is-grid{grid-template-columns:1fr}}.uagb-post-grid .uagb-post__image img{display:block;width:100%;height:auto;max-width:100%}.uagb-post-grid .uagb-post__title{margin-top:0;margin-bottom:0;word-break:break-word}.uagb-post-grid .uagb-post__title a{color:inherit;box-shadow:none;transition:0.3s ease;text-decoration:none}.uagb-post-grid .uagb-post__title a:hover{text-decoration:none}.uagb-post-grid .uagb-post__title a:focus{text-decoration:none}.uagb-post-grid .uagb-post__title a:active{text-decoration:none}.uagb-post-grid .uagb-post-grid-byline>*{margin-right:10px}.uagb-post-grid .uagb-post-grid-byline,.uagb-post-grid .uagb-post__taxonomy{text-transform:capitalize;font-size:14px;font-weight:500;line-height:23px;text-decoration:none}.uagb-post-grid .uagb-post-grid-byline a,.uagb-post-grid .uagb-post-grid-byline a:focus,.uagb-post-grid .uagb-post-grid-byline a:active{color:inherit;font-size:inherit;text-decoration:none}.uagb-post-grid .uagb-post__title a,.uagb-post-grid .uagb-post__title a:focus,.uagb-post-grid .uagb-post__title a:active{color:inherit;font-size:inherit}.uagb-post-grid .uagb-post__author,.uagb-post-grid .uagb-post__date,.uagb-post-grid .uagb-post__comment{display:inline-block;word-break:break-all}.uagb-post-grid .uagb-post__author:not(:last-child)::after,.uagb-post-grid .uagb-post__date:not(:last-child)::after,.uagb-post-grid .uagb-post__comment:not(:last-child)::after{content:\"\\B7\";vertical-align:middle;align-self:center;margin:0 5px;line-height:1}.uagb-post-grid .uagb-post__comment,.uagb-post-grid .uagb-post__taxonomy{display:inline-block}.uagb-post-grid .uagb-post__author a{box-shadow:none}.uagb-post-grid .uagb-post__author a:hover{color:inherit;box-shadow:0 -1px 0 inset}.uagb-post-grid .uagb-post__excerpt{word-break:break-word}.uagb-post-grid .uagb-post__inner-wrap p:last-of-type{margin-bottom:0}.uagb-post-grid .uagb-post__cta{border:none;display:inline-block;background:none}.uagb-post-grid .uagb-post__cta .ast-outline-button{display:inline-flex}.uagb-post-grid .uagb-post__excerpt p{color:inherit}.is-grid.uagb-post__items{display:grid}.wp-block-uagb-post-grid .uagb-post-pagination-wrap{grid-column:1 \/ -1}.uagb-post__image-position-background .uagb-post__link-complete-box{position:absolute;top:0;left:0;width:100%;height:100%;z-index:11}.uagb-post__image-position-background.uagb-post__image-enabled .uagb-post__text{color:#fff}.uagb-post__image-position-background .uagb-post__text{opacity:1;position:relative;z-index:10;overflow:hidden}.uagb-post__image-position-background .uagb-post__inner-wrap{position:relative;width:100%}.uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted,.uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__taxonomy.default{position:relative;z-index:999}.uagb-post__image-position-background .uagb-post__image img{position:absolute;width:auto;height:auto;min-width:100%;max-width:none;left:50%;top:50%;transform:translate(-50%, -50%);min-height:100%}.uagb-post__image-position-background .uagb-post__image{background-size:cover;background-repeat:no-repeat;background-position:center;overflow:hidden;text-align:center;position:absolute;left:0;top:0;width:100%;height:100%;z-index:2}.uagb-post__image-position-background .uagb-post__image::before{content:\"\";position:absolute;left:0;top:0;width:100%;height:100%;z-index:1;background-color:rgba(255,255,255,0.5)}.uagb-slick-carousel .is-carousel{padding:0}.uagb-slick-carousel ul.slick-dots{transform:unset;position:relative;padding:unset}.uagb-slick-carousel .slick-prev:not(:hover):not(:active):not(.has-background),.uagb-slick-carousel .slick-next:not(:hover):not(:active):not(.has-background),.uagb-slick-carousel ul.slick-dots li button:not(:hover):not(:active):not(.has-background){background-color:unset}.uagb-post-grid[data-equal-height=\"yes\"] .uagb-post__inner-wrap{display:inline-block;height:100%}.uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:-45px;z-index:1}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:-45px;right:auto}.uagb-post__arrow-outside.uagb-post-grid .slick-next{right:-45px}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-next{left:auto;right:-45px}.uagb-post__arrow-inside.uagb-post-grid .slick-prev{left:25px;z-index:1}[dir=\"rtl\"] .uagb-post__arrow-inside.uagb-post-grid .slick-prev{left:auto;right:25px}.uagb-post__arrow-inside.uagb-post-grid .slick-next{right:25px}[dir=\"rtl\"] .uagb-post__arrow-inside.uagb-post-grid .slick-next{left:25px;right:auto}.uagb-post-grid.is-grid article,.uagb-post-grid.is-masonry article,.uagb-post-grid.is-carousel article{box-sizing:border-box}@media (max-width: 976px){.uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:15px;z-index:1}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:auto;right:15px}.uagb-post__arrow-outside.uagb-post-grid .slick-next{right:15px}[dir=\"rtl\"] .uagb-post__arrow-outside.uagb-post-grid .slick-next{left:15px;right:auto}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-1 article{width:100%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-2 article{width:50%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-3 article{width:33.33%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-4 article{width:25%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-5 article{width:20%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-6 article{width:16.66%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-7 article{width:14.28%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-8 article{width:12.5%}}@media (max-width: 767px){:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-1 article{width:100%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-2 article{width:50%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-3 article{width:33.33%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-4 article{width:25%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-5 article{width:20%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-6 article{width:16.66%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-7 article{width:14.28%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-8 article{width:12.5%}}.entry .entry-content .uagb-post-grid a{text-decoration:none}.uagb-post-pagination-wrap{display:flex;width:100%;flex-wrap:wrap}.uagb-post-pagination-wrap a.page-numbers,.uagb-post-pagination-wrap span.page-numbers.current{padding:5px 10px;margin:0;display:flex;margin-right:4px;margin-bottom:5px}.uagb-post-grid .uagb-post-inf-loader{margin:0 auto;min-height:58px;line-height:58px;width:160px;text-align:center}.uagb-post-grid .uagb-post-inf-loader div{width:18px;height:18px;background-color:#0085ba;-webkit-border-radius:100%;border-radius:100%;display:inline-block;-webkit-animation:sk-bouncedelay 1.4s infinite ease-in-out both;animation:sk-bouncedelay 1.4s infinite ease-in-out both}.uagb-post-grid .uagb-post-inf-loader .uagb-post-loader-1{-webkit-animation-delay:-0.32s;animation-delay:-0.32s}.uagb-post-grid .uagb-post-inf-loader .uagb-post-loader-2{-webkit-animation-delay:-0.16s;animation-delay:-0.16s}.wp-site-blocks .uagb-post__arrow-outside.uagb-post-grid .slick-next{right:0}.wp-site-blocks .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:0}@-webkit-keyframes sk-bouncedelay{0%,80%,100%{-webkit-transform:scale(0);transform:scale(0)}40%{-webkit-transform:scale(1);transform:scale(1)}}@keyframes sk-bouncedelay{0%,80%,100%{-webkit-transform:scale(0);transform:scale(0)}40%{-webkit-transform:scale(1);transform:scale(1)}}\n.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap{padding-top: 20px;padding-bottom: 20px;padding-left: 20px;padding-right: 20px;box-shadow: 0px 0px 0 #00000070;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: -20px;margin-right: -20px;margin-top: -20px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text:last-child{margin-bottom: 20px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text:first-child{margin-top: 20px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__text:nth-last-child(2) {margin-bottom: 20px;}.uagb-block-0c2ec810:not(.wp-block-uagb-post-carousel):not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text{margin-left: 20px;margin-right: 20px;}.uagb-block-0c2ec810 .uagb-post__inner-wrap{background: #f6f6f6;text-align: left;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__cta{padding-bottom: 0px;}.uagb-block-0c2ec810 .uagb-post__image {padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post__title{padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post-grid-byline{padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post__excerpt{padding-bottom: 25px;}.uagb-block-0c2ec810 .uagb-post__image:before{background-color: #000000;opacity: 0.5;}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(1 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap:hover{box-shadow: 0px 0px 0 #00000070;}.uagb-block-0c2ec810 .uagb-post__text.uagb-post__title{font-weight: 600;font-size: 12px;}.uagb-block-0c2ec810 .uagb-post__text.uagb-post__title a{font-weight: 600;font-size: 12px;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted{color: #fff;background: #3182ce;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted a{color: #fff;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: none;border-style: none;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap{margin-top: 20px;justify-content: left;margin-left: 10px;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap .page-numbers.current{background-color: #e4e4e4;color: #333333;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap a{background-color: #e4e4e4;color: #777777;}.uagb-block-0c2ec810.uagb-equal_height_inline-read-more-buttons .uagb-post__inner-wrap .uagb-post__text:nth-last-child(2){left: 20px;right: 20px;}.uagb-block-0c2ec810.wp-block-uagb-post-grid .uag-post-grid-wrapper{padding-right: 20px;padding-left: 20px;width: 100%;display: flex;flex-direction: column;justify-content: center;}@media only screen and (max-width: 976px) {.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(2 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: 0px;margin-right: 0px;margin-top: 0px;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {border-style: none;}.uagb-block-0c2ec810 .uagb-post__cta a{border-style: none;}}@media only screen and (max-width: 767px) {.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(1 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: 0px;margin-right: 0px;margin-top: 0px;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {border-style: none;}.uagb-block-0c2ec810.wp-block-uagb-post-grid .uag-post-grid-wrapper{width: unset;}}.uagb-tax-not-available{padding:10px;border:1px solid;text-align:center}.uagb-layout-list .uagb-list-wrap{margin-left:10px}.uagb-taxonomy__outer-wrap{margin-bottom:20px}ul.uagb-taxonomy-list-children{margin-bottom:0}.uagb-tax-link h1,.uagb-tax-link h2,.uagb-tax-link h3,.uagb-tax-link h4,.uagb-tax-link h5,.uagb-tax-link h6{margin-top:unset}\n.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{display: grid;grid-template-columns: repeat(1, 1fr);grid-column-gap: 20px;grid-row-gap: 20px;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 20px;padding-right: 20px;padding-top: 20px;padding-bottom: 20px;grid-column-gap: 20px;background-color: #f5f5f5;text-align: center;box-shadow: 0px 18px 40px -10px #00000070 ;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-tax-title{font-size: 18px;letter-spacing: 0px;color: #3b3b3b;margin-bottom: 5px;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-tax-link{color: #777777;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list{list-style: disc;color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-link-wrap:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list a.uagb-tax-link{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list a.uagb-tax-link:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list .uagb-tax-link-wrap{margin-bottom: 10px;}.uagb-block-1edb5a77 .uagb-taxonomy-wrap.uagb-layout-grid{display: grid;grid-template-columns: repeat(1, 1fr);grid-column-gap: 20px;grid-row-gap: 20px;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-taxomony-box{padding-left: 20px;padding-right: 20px;padding-top: 20px;padding-bottom: 20px;grid-column-gap: 20px;background-color: #f5f5f5;text-align: center;box-shadow: 0px 18px 40px -10px #00000070 ;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-tax-title{font-size: 18px;letter-spacing: 0px;color: #3b3b3b;margin-bottom: 5px;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-tax-link{color: #777777;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list{list-style: disc;color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list:hover{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list a.uagb-tax-link{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list a.uagb-tax-link:hover{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list .uagb-tax-link-wrap{margin-bottom: 10px;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-separator:hover{border-top-color: #b2b4b5;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-top-width: 1px;border-left-width: 1px;border-right-width: 1px;border-bottom-width: 1px;border-top-left-radius: 3px;border-top-right-radius: 3px;border-bottom-left-radius: 3px;border-bottom-right-radius: 3px;border-color: #E0E0E0;border-style: solid;}.uagb-block-1edb5a77 .uagb-taxomony-box:hover{border-color: #E0E0E0;}@media only screen and (max-width: 976px) {.uagb-block-1edb5a77.uagb-taxonomy-wrap.uagb-layout-grid{grid-template-columns: repeat(2, 1fr);}.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{grid-template-columns: repeat(2, 1fr);}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 15px;padding-right: 15px;padding-top: 15px;padding-bottom: 15px;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-style: solid;border-color: #E0E0E0;}}@media only screen and (max-width: 767px) {.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{grid-template-columns: repeat(1, 1fr);}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 15px;padding-right: 15px;padding-top: 15px;padding-bottom: 15px;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-style: solid;border-color: #E0E0E0;}}\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:20:{i:0;s:17:\"stackable\/columns\";i:1;s:16:\"stackable\/column\";i:2;s:12:\"core\/heading\";i:3;s:14:\"core\/paragraph\";i:5;s:27:\"stackable\/table-of-contents\";i:7;s:15:\"stackable\/image\";i:8;s:19:\"stackable\/accordion\";i:10;s:20:\"stackable\/icon-label\";i:11;s:17:\"stackable\/heading\";i:12;s:14:\"stackable\/icon\";i:14;s:14:\"stackable\/text\";i:15;s:11:\"core\/search\";i:16;s:10:\"core\/group\";i:17;s:20:\"core\/latest-comments\";i:18;s:13:\"core\/archives\";i:19;s:15:\"core\/categories\";i:20;s:14:\"core\/shortcode\";i:21;s:21:\"trp\/language-switcher\";i:22;s:14:\"uagb\/post-grid\";i:23;s:18:\"uagb\/taxonomy-list\";}s:8:\"uag_flag\";b:1;s:11:\"uag_version\";s:10:\"1775835989\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp",1920,1281,false],"thumbnail":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel-150x150.webp",150,150,true],"medium":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel-300x200.webp",300,200,true],"medium_large":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel-768x512.webp",768,512,true],"large":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel-1024x683.webp",1024,683,true],"1536x1536":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel-1536x1025.webp",1536,1025,true],"2048x2048":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel.webp",1920,1281,false],"trp-custom-language-flag":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/06\/i188117-viande-maturee-avec-sel-18x12.webp",18,12,true]},"uagb_author_info":{"display_name":"Fran","author_link":"https:\/\/gourmetcoreco.com\/de\/author\/fran\/"},"uagb_comment_info":0,"uagb_excerpt":"Bienvenidos al blog de Coreco. Hoy queremos hacer una breve historia sobre la evoluci\u00f3n de la maduraci\u00f3n de la carne. Este art\u00edculo va a intentar dar una visi\u00f3n global de los or\u00edgenes, la evoluci\u00f3n y las t\u00e9cnicas actuales de maduraci\u00f3n, invit\u00e1ndoles a descubrir c\u00f3mo esta antigua pr\u00e1ctica se ha convertido en una de las m\u00e1s&hellip;","_links":{"self":[{"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/posts\/1694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/comments?post=1694"}],"version-history":[{"count":2,"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/posts\/1694\/revisions"}],"predecessor-version":[{"id":2637,"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/posts\/1694\/revisions\/2637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/media\/2178"}],"wp:attachment":[{"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/media?parent=1694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/categories?post=1694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmetcoreco.com\/de\/wp-json\/wp\/v2\/tags?post=1694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}