The maturation of meat with Coreco Gourmet
Welcome to our blog. We would like to inaugurate this space with an article dedicated to one of the most widely used techniques in the world of gastronomy and the meat industry: meat maturation.
At Coreco, we understand how important it is for professionals in the Horeca channel to have reliable refrigerators for meat maturation. That is why, through these articles, we want to provide you with useful information ranging from advice on how to choose the refrigerator that best suits your business, what technical features to keep in mind, maintenance and cleaning tips, maturation processes and their history.
We believe that by learning more about the benefits of our dry aging range and meat maturation techniques, professionals will be able to take full advantage of the added value that our coolers can bring to a restaurant, butcher's shop, supermarket or delicatessen.
Why mature meat?
Meat maturation is a process that transforms ordinary cuts into culinary gems. This method not only improves tenderness and flavour, but also has multiple benefits that make a difference in the quality of the final product offered to customers.
Improved tenderness
Meat tenderness in the maturation process refers to the tenderness and ease with which the meat can be cut. In this process, the progressive maturation of the meat through the action of enzymes that break down the proteins within the muscle, contributes to improved tenderness.
Factors such as the age of the animal and the time of maturation influence this key sensory attribute in assessing the quality of a cut of meat. Maturation allows these natural enzymes present in the meat to break down the muscle proteins and the tissues that bind them together. This process, which occurs gradually, results in a more tender and juicy meat, facilitating a more enjoyable and satisfying eating experience.
Flavour enhancement
As the meat matures, the flavours become more concentrated, deeper and more complex. During dry maturation, the loss of moisture helps to intensify the flavour, creating unique taste profiles that are highly prized by meat lovers.
For example: the umami taste is intensified by the action of enzymes that break down connective tissue and muscle fibres.
Development of unique textures
The maturation process also contributes to the creation of unique textures that cannot be achieved with other preservation methods. The matured meat has a soft, velvety texture, which melts in the mouth, providing an incomparable sensory experience.
Food security
A controlled maturation environment, such as that provided by Coreco's specialised cabinets, ensures that meat is kept in optimum conditions, minimising the risk of contamination by bacteria and fungi. This not only improves food safety, but also extends the shelf life of the product.
Added value and exclusivity
Matured meat is perceived as a premium product, allowing suppliers and retailers to offer added value to their customers. This type of meat can often be marketed at higher prices, as consumers are willing to pay more for the superior quality and exclusivity it offers.
Adaptability to customer preferences
The maturation of the meat can be adjusted to meet various flavour and tenderness preferences. In both dry and wet maturation, producers can customise the process to meet the specific expectations of their customers, delivering a final product that perfectly matches their tastes.
What temperature is necessary for the maturation of the meat?
The optimal temperature for long-term meat maturation varies between -0.5ºC and ±1ºC. For shorter processes, one to two weeks, a temperature between 2ºC and 3ºC is sufficient. Maintaining a stable temperature throughout the process is crucial. Therefore, a specialised cabinet that controls temperature, humidity and ventilation is essential for a quality end product.
How does a meat maturation cabinet work?
The operation is simple: the meat is placed inside the cabinet, where it is subjected to a constant flow of controlled air, humidity and temperature, creating an environment that prevents the development of fungi and bacteria. Several phenomena occur during maturation:
- The moisture evaporates, concentrating the flavour.
- Natural enzymes soften the tissue, making it more tender.
- A hard layer forms on the outside, which is removed to make the piece ready for consumption.
- The meat loses some weight and volume.
Types of meat maturation
Dry maturation
Dry-aging involves hanging the meat in a controlled environment for several weeks. This method allows the meat to develop a deeper and more complex flavour. During this process, the meat loses moisture, which concentrates its flavour and softens the tissues.
Wet maturation
Wet-aging is carried out by vacuum-packing the meat and storing it under refrigeration. This method is faster and less costly than dry-aging, and also produces tender meat, although with a different flavour profile.
Factors affecting meat maturation
Initial meat quality
The type of meat and its initial quality have a significant impact on the outcome of the maturation process. High quality meats with good fat marbling tend to mature better, developing richer flavours and more tender textures.
Humidity control
The relative humidity inside the maturation cabinet must be maintained at around 80-85%. Incorrect humidity levels can lead to mould growth or excessive drying of the meat.
Air circulation
Adequate air circulation is essential to prevent the build-up of bacteria and mould. Ventilation systems in maturation cabinets are designed to maintain a constant and even flow of air around the meat.
Coreco's intelligent ripening technology
Our patented 'Master Ageing Controller' technology guarantees precise control of all critical parameters during meat maturation. This device offers greater reliability and sensitivity, ensuring optimal maturation and reduced moisture loss.
Benefits of choosing Coreco
We are passionate about innovation and quality. With our ageing cabinets equipped with 'Master Ageing Controller' technology, we offer reliability, safety, control, all in a carefully designed package.
If you would like to learn more about our ripening solutions, please contact us and one of our experts will guide you through our cooler catalogue.
Additional features of Coreco maturation cabinets
Precision temperature control
Coreco maturation cabinets are equipped with technology that achieves precise temperature control, ensuring that the temperature remains within the expected parameters throughout the maturation process. This is essential to avoid fluctuations that can negatively affect the quality of the meat.
Humidity regulation
Humidity is another essential factor in the ripening process. Coreco cabinets include technology that regulates and maintains the humidity level at the programmed levels, preventing excessive drying out and guaranteeing a perfect environment for development.
Efficient ventilation system
Adequate airflow is essential to prevent the growth of mould and bacteria. Our maturation cabinets have an efficient ventilation system that ensures even air circulation, keeping the meat in the programmed conditions.
Stainless steel construction
Durability and hygiene are crucial in food handling. Our refrigerators are made of stainless steel, a material that facilitates cleaning and prevents the proliferation of germs, ensuring a hygienic environment.
Glass display doors
In addition to their functionality, the cabinets are designed for attractive presentation. The glass doors allow a clear view of the products, ideal for butchers and restaurants who wish to display their matured meats in an elegant way.
Energy-efficient technology
Energy efficiency is a priority. We have equipped our chillers with technology that optimises energy consumption, reducing electricity bills and environmental impact.
Connectivity and remote control
Coreco's ripening chillers can be connected to the WIFI network, allowing remote control of key parameters via mobile applications. This makes it easy to monitor and adjust the ripening process from anywhere.
Tailor-made programming
Each piece of meat requires specific conditions to reach its optimal maturation point. This is why we offer customisable programming options, allowing users to adjust the parameters according to the needs of each type of meat.
Temperature and humidity range
Coreco display cabinets operate in an operating temperature range between -2°C and +8°C and a controlled humidity between 40% and 90%, without the need for external water supply. This guarantees the control and safety of the meat ageing process, with the possibility of remote or on-site monitoring of the operation and adjustments of the equipment thanks to the advanced control system incorporated.
Design and efficiency
In addition to their stylish appearance, our coolers are designed with functionality in mind, ensuring optimum performance and a highly professional user experience.
Some of its main features are:
- Black plastic-coated steel exterior (stainless steel optional), except for the backrest.
- AISI-304 stainless steel interior, with curved edges and recessed bottom, facilitating cleaning and maintaining high hygiene standards.
- Reversible opening doors, with automatic closing system and magnetic seal (remains open beyond 90° of opening), with anodised aluminium frame and double glazing with low-emission treatment to reduce moisture condensation.
- Double LED interior light in reddish tones to highlight the appearance of the meat.
- AISI-304 steel shelves and butcher bars for optimal presentation and storage.
- Optional salt tray and salt blocks to improve the maturation process.
- Height adjusters to adapt to different storage needs.
- Ventilated condensing unit to maintain proper temperature.
- Evaporator with forced draught system, anti-corrosion epoxy coating and active carbon filter for better air quality.
- Forced draught fans stop when door is opened to maintain internal temperature.
- Automatic evaporation of defrost water, ensuring efficient operation.
- Injected polyurethane insulation, density 40 kg/m³, with zero ODP (Ozone Destruction Potential) and GWP (Global Warming Potential).
- Digital temperature and humidity control, with efficient management of energy consumption and HACCP (Hazard Analysis and Critical Control Point) functions via WIFI or BT connection (optional).
Contact us
If you would like more commercial information or have any specific questions, please do not hesitate to contact our sales team. We are here to help you find a good solution.
Acknowledgement
We hope that this article has provided you with a clear and, above all, useful insight into the meat maturation process and how our coolers work.
Coreco stands for quality and innovation and we want to be your reliable partner in the world of dry aging.
Thank you for joining us for this first blog entry and we hope it has been of interest to you.
