In the process of Dry Aged meat maturationreduce weight loss or decrease during the process is a crucial objective to maintain profitability without compromising quality. With the technology of Master Ageing Controllercuts of meat achieve a reduction of less than 10%significantly lower than the 15-20% which is common in the market. This optimisation not only improves product performance, but also ensures a unique culinary experience for customers.
In this article, we will take a detailed look at how the Master Ageing Controller contributes to obtaining the best results in Dry Aged meat maturation, and how it can make a difference for professionals in the HORECA sector and gourmet shops.
Master Ageing Controller achieves lower shrinkage than 10%
The Master Ageing Controller from Coreco allows for precise control of the seven essential parameters humidity, temperature, ventilation and time in the Dry Aged meat maturation process. This level of precision creates an optimised environment that minimises water loss from the meat, thereby reducing shrinkage to less than 10% compared to other ripening processes achieve higher shrinkage. This difference is crucial for restaurants, as it enables them to maximising profitability and offer high quality cuts without significantly increasing costs.
Factors influencing shrinkage
The loss during these processes is mainly dependent on the temperaturethe humidity and the air flow. With inadequate control of these parameters, meat can lose too much water, affecting both its weight and its texture and flavour. The Master Ageing Controller ensures a perfect balance between these factors, resulting in minimal weight loss without compromising the tenderness and flavour development characteristic of matured cuts.
Benefits for restaurants
For restaurants, a smaller decline means not only a increased product performancebut also the possibility of offer premium meats with exceptional organoleptic characteristics and in the shape of consisting of. This results in increased customer satisfaction and, at the same time, reduced operational costs associated with the maturation process.
Dry Aged Maturation and Master Ageing Controller
1. What is Dry Aged maturation and why is it so popular?
The Dry Aged maturation is a process in which cuts of meat are left to age in a controlled environment for a period of time, which can range from 15 days and 90 days or more, depending on the desired degree of maturation. During this process, the meat undergoes a series of biochemical changes that improve its flavour, texture and colour.
The flavour that develops in Dry Aged meat is deep and complex, with earthy undertones and a hint of sweetness, which come from the controlled breakdown of proteins and fats. In addition, the texture of the meat becomes more tender as natural enzymes break down the muscle fibres. The result is a cut of meat that is not only delicious, but also juicier and with a unique texture that distinguishes it from fresh meat.
However, to achieve this level of quality, it is essential that the ripening conditions are right. The temperaturethe humidity and the air flow must be maintained at precise levels, which has led to the development of technologies such as the Master Ageing ControllerThe new system is based on the use of a new, user-friendly, and user-friendly control system, which guarantees full control over these parameters.
2. The role of the Master Ageing Controller in Dry Aged Maturation
The Master Ageing Controller is an innovative technology designed specifically for the control of seven essential parameters of the meat maturation process. These parameters include the temperature, humidity, ventilation, air flow, oxygen monitoring, exposure time y gas circulation. By keeping these factors under control, the Master Ageing Controller allows the meat to mature evenly, with no risk of contamination and superior quality cuts.
Advantages of the Master Ageing Controller:
- Precise temperature control: The temperature must be maintained between 0°C and 4°C to prevent the meat from deteriorating while allowing the enzymes to work effectively. The Master Ageing Controller allows precise temperature adjustment, ensuring that each cut matures under ideal conditions.
- Humidity regulation: The humidity is a critical factor in Dry Aged maturation. If the humidity is too low, the meat can dry out excessively, resulting in a loss of weight and quality. If it is too high, the risk of mould and bacterial growth increases. The Master Ageing Controller maintains the relative humidity between the 75% and the 85%The optimal range for juicy, well-ripened meat.
- Controlled ventilation: A constant airflow is essential to prevent meat from developing unwanted odours or areas of uneven maturation. The Master Ageing Controller ensures that air circulates evenly around the cuts, ensuring even maturation.
- Food security: By managing parameters such as oxygen control and gas circulation, the Master Ageing Controller prevents the growth of pathogenic bacteria, keeping the maturation environment safe and free of contaminants. This is key to ensuring that the meat is fit for consumption without compromising the health of customers.
3. How the Master Ageing Controller affects product quality
The Master Ageing Controller not only facilitates the maturation process, but it also has a direct impact on the quality of the final product. Professionals who have incorporated this technology into their maturation process have observed remarkable improvements in various aspects of their Dry Aged meat cuts.
Improved flavour and aroma
By maintaining tight control over temperature, humidity and airflow, the Master Ageing Controller allows the enzymes The meat is broken down optimally by the meat, which leads to the formation of amino acids and peptides which intensify the flavour of the cut. The aromas developed during this process become more complex, with notes of nuts, butter and umami nuances.
More tender texture
Texture is another aspect in which the Master Ageing Controller has a positive influence. By keeping the meat in the right conditions, the natural enzymes continue to break down the muscle fibres, which softens the meat. This results in a more tender texture and a more pleasant chewing experience for the diner.
Reduced weight loss
One of the most common concerns in Dry Aged meat maturation is weight loss due to evaporation of liquids from the meat. With the Master Ageing Controllerhumidity is maintained at the right level, minimising the water loss without compromising flavour concentration. This is especially important from an economic point of view, as meat is sold by weight, and reducing shrinkage means increasing profitability.
Uniformity in maturation
One of the problems that occur during maturation without adequate control is the inequality in the process. Some parts of the cut may mature faster than others, resulting in inconsistencies in texture and flavour. The Master Ageing Controllerby controlling the airflow and ventilation, ensures that every part of the cut receives the same conditions, guaranteeing uniform maturation.
4. Comparison between Dry Aged maturation with and without Master Ageing Controller
Below, we present a comparison between Dry Aged meat maturation using the Master Ageing Controller and traditional maturation without this technology:
| Factor | Traditional maturation | Maturation with Master Ageing Controller |
|---|---|---|
| Temperature control | Constrained by the environment | Precise and adjustable |
| Humidity control | Depends on conditions | Accurate regulation |
| Airflow | Poor uniformity | Constant and homogeneous ventilation |
| Food security | Bacterial risk | Safe and controlled environment |
| Flavour and texture | Variable | Continuous and consistent improvement |
| Weight loss | High | Minima |
| Uniform maturation | Inconsistent | Uniformity in all cuts |
5. Why choose Master Ageing Controller for Dry Aged maturation?
The Master Ageing Controller is not just another tool in the meat maturation process, but an essential part of the advanced technology which offers total control on a process traditionally subject to variations. Professional kitchens and gourmet shops looking to offer their customers high quality Dry Aged meat cuts can benefit greatly from this innovation.
Key benefits of the Master Ageing Controller:
- Consistency in each batch: By controlling all essential maturation parameters, the Master Ageing Controller ensures that each batch of Dry Aged meat is uniform in flavour, texture and appearance.
- Increased operational efficiency: The ability to program and adjust ripening parameters in real time allows chefs and producers to optimise the process, reducing lead time and improving operational efficiency.
- Reducing the risk of human error: By eliminating the need to rely solely on human observation to adjust ripening parameters, the Master Ageing Controller minimises errors and ensures that ripening conditions are always ideal.
- Maximising profitability: By minimising weight loss and ensuring uniform maturation, the use of the Master Ageing Controller can increase the yield of meat cuts, which translates into higher profit margins for producers and retailers.
6. Coreco tips for perfect cuts
At Coreco GourmetWe are committed to helping industry professionals optimise their Dry Aged meat maturation processes. Here are some of our products key tips to obtain the best results with the use of the Master Ageing Controller:
- Adjust the parameters according to the type of meat: Different types of meat may require specific adjustments to temperature and humidity levels. Be sure to adjust the Master Ageing Controller according to the type of cut you are ageing.
- Monitor regularly: Although the Master Ageing Controller is designed to be self-contained, it is important to monitor the process regularly to ensure that the parameters remain within the ideal range.
- Cleaning and maintenance: Keep your equipment in top condition by performing cleaning and maintenance periodicals. Clean equipment ensures that the meat is not contaminated during the maturation process.
- Try different maturation times: Although the standard for Dry Aged maturation is 30 to 45 days, experiment with different times to find the best time to mature. exact location that maximises the flavour and texture of your cuts.
Want to reduce waste and maximise the yield of your Dry Aged cuts?
Discover how our cabinets equipped with Master Ageing Controller can improve your restaurant.
Precision and control
The Dry Aged meat maturation is an art that requires precision, control and experience. With the Master Ageing ControllerWith this technology, industry professionals can ensure that each cut reaches its full potential, with deeper flavour, tender texture and minimal weight loss. This technology represents the future of meat maturation, combining tradition with innovation for consistent, superior quality results.
At Coreco GourmetWe offer advanced technological solutions to optimise every aspect of the maturation process. If you are interested in learning more about how the Master Ageing Controller can improve the quality of your Dry Aged meat cuts, please feel free to get in touch with us.
