{"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":"evolution-de-la-maturation-de-la-viande","status":"publish","type":"post","link":"https:\/\/gourmetcoreco.com\/fr\/evolution-de-la-maturation-de-la-viande\/","title":{"rendered":"\u00c9volution de la maturation de la viande"},"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>\u00c9volution de la maturation de la viande<\/strong><\/h2>\n\n\n\n<p>Bienvenue sur le blog de Coreco. Aujourd'hui, nous souhaitons vous pr\u00e9senter un bref historique de l'\u00e9volution de la maturation des viandes. Cet article tentera de donner un aper\u00e7u des origines, de l'\u00e9volution et des techniques actuelles de maturation, en vous invitant \u00e0 d\u00e9couvrir comment cette pratique ancienne est devenue l'une des plus appr\u00e9ci\u00e9es dans la gastronomie d'aujourd'hui.<\/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\">Contenu<\/p><ul class=\"stk-table-of-contents__table\"><li><a href=\"#h-evolucion-en-la-maduracion-de-carne\">\u00c9volution de la maturation de la viande<\/a><\/li><li><a href=\"#tradicion-de-la-maduracion-en-seco\">Tradition d'affinage \u00e0 sec<\/a><\/li><li><a href=\"#el-envejecimiento-como-tecnica-de-conservacion\">Le vieillissement comme technique de conservation<\/a><\/li><li><a href=\"#h-evolucion-cultural-y-gastronomica-de-la-maduracion-de-carne\">\u00c9volution culturelle et gastronomique de la maturation de la viande<\/a><\/li><li><a href=\"#h-preguntas-frecuentes-sobre-la-evolucion-de-la-maduracion-de-carne\">Questions fr\u00e9quemment pos\u00e9es sur le d\u00e9veloppement de la maturation de la viande<\/a><\/li><li><a href=\"#h-coreco-gourmet-soluciones-para-una-buena-maduracion-de-la-carne\">Coreco Gourmet : Solutions pour une bonne maturation de la viande<\/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 d'affinage \u00e0 sec<\/strong><\/h2>\n\n\n\n<p>En Europe, la maturation \u00e0 sec de la viande bovine est une longue tradition, en particulier dans des pays comme l'Allemagne, o\u00f9 elle est connue sous le nom de \"Reifung\" ou \"Trocknung\". En France, la viande s\u00e9ch\u00e9e est appel\u00e9e \"viande matur\u00e9e\" et en Italie \"carne stagionata\".<\/p>\n\n\n\n<p>Cependant, aux \u00c9tats-Unis, le vieillissement \u00e0 sec de la viande bovine a \u00e9t\u00e9 d\u00e9velopp\u00e9 au d\u00e9but du XXe si\u00e8cle, d'abord comme m\u00e9thode de conservation, puis comme moyen d'am\u00e9liorer la qualit\u00e9 et la saveur de la viande. Les bouchers et les chefs am\u00e9ricains continuent d'exp\u00e9rimenter diff\u00e9rentes techniques de vieillissement \u00e0 sec afin d'obtenir une qualit\u00e9 et une saveur optimales de la viande. <a href=\"http:\/\/www.serida.org\/pdfs\/5574.pdf\">une viande pr\u00e9sentant de meilleures caract\u00e9ristiques organoleptiques<\/a>.<\/p>\n\n\n\n<p>La viande de b\u0153uf vieillie \u00e0 sec est devenue de plus en plus populaire au cours des derni\u00e8res d\u00e9cennies. De plus en plus de restaurants et de steakhouses proposent \u00e0 leurs clients diff\u00e9rents types de coupes entre 30 et 240 jours, voire plus. <\/p>\n\n\n\n<p>Les amateurs de cette pr\u00e9paration se tournent de plus en plus vers ce type de viande, ce qui a amen\u00e9 les supermarch\u00e9s et les bouchers \u00e0 la proposer comme option \u00e0 l'achat et \u00e0 la pr\u00e9paration \u00e0 la maison.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"historia-de-la-carne-de-vacuno-madurada-en-seco\"><a><\/a><strong>Histoire de la viande bovine matur\u00e9e \u00e0 sec<\/strong><\/h3>\n\n\n\n<p>La maturation de la viande bovine n'est pas une pratique contemporaine comme on pourrait le croire. D\u00e8s le Moyen \u00c2ge, elle \u00e9tait pratiqu\u00e9e pour am\u00e9liorer la tendret\u00e9 et la saveur de la viande. Au XIXe si\u00e8cle, des chefs et gourmets fran\u00e7ais comme Antonin Car\u00eame pratiquaient la maturation s\u00e8che, appel\u00e9e \"mortification\", en laissant la viande \u00e0 temp\u00e9rature ambiante pendant des jours ou des semaines jusqu'\u00e0 ce que la surface soit corrompue. Car\u00eame recommandait de la conserver \"le plus loin possible\" (McGee, 2007).<\/p>\n\n\n\n<p>\u00c0 la fin du XIXe si\u00e8cle, Charles Tellier met au point des armoires frigorifiques. Il les installe sur un bateau et transporte de Rouen \u00e0 Buenos Aires de la viande de b\u0153uf conserv\u00e9e entre -2 et 0\u00b0C pendant 105 jours. La viande est arriv\u00e9e en parfait \u00e9tat, marquant une \u00e9tape importante dans la maturation de la viande bovine.<\/p>\n\n\n\n<p>Il y a une cinquantaine d'ann\u00e9es, la maturation \u00e0 sec a \u00e9t\u00e9 remplac\u00e9e par l'emballage sous vide, en raison de son efficacit\u00e9 en mati\u00e8re de traitement et de stockage (Dashdorj et al. 2016). Cette m\u00e9thode est toutefois tomb\u00e9e en d\u00e9su\u00e9tude dans les ann\u00e9es 1960, avant d'\u00eatre relanc\u00e9e dans les ann\u00e9es 1990. <\/p>\n\n\n\n<p>Selon le<a href=\"https:\/\/www.casadellibro.com\/libro-carne-de-primera\/9788416965342\/5942280?gad_source=1&amp;gclid=CjwKCAjwmYCzBhA6EiwAxFwfgFNwrfedF3uvcy4l18n84QtHEamOSgLNdcvpORd8O0hJVOFAPEmYexoC9rEQAvD_BwE\"> Richard H. Turner dans son livre de 2017 \"Prime Flesh\".<\/a> consid\u00e8re l'\u00e9volution de la maturation de la viande comme un processus fondamental pour am\u00e9liorer la qualit\u00e9 et la saveur de la viande. Il explique \u00e9galement que la viande des veaux dont la masse musculaire est plus d\u00e9velopp\u00e9e est plus tendre que celle des veaux ordinaires dont la dur\u00e9e de maturation est plus courte.<\/p>\n\n\n\n<p>Dans son livre, Turner critique \u00e9galement l'\u00e9levage intensif, qui produit une viande moins savoureuse, bien que de nombreux agriculteurs soient pouss\u00e9s vers ce type de production.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-avances-tecnologicos-en-la-maduracion\">Avanc\u00e9es technologiques en mati\u00e8re de maturation<\/h3>\n\n\n\n<p>Au cours des derni\u00e8res d\u00e9cennies, les progr\u00e8s de la technologie de la r\u00e9frig\u00e9ration ont permis de rendre le processus de vieillissement rigoureux suffisamment s\u00fbr et stable pour cr\u00e9er des climats de maturation ad\u00e9quats. La temp\u00e9rature, l'humidit\u00e9 et le flux d'air doivent \u00eatre surveill\u00e9s et contr\u00f4l\u00e9s \u00e0 des temp\u00e9ratures sp\u00e9cifiques pour que la viande puisse \u00eatre trait\u00e9e. Gr\u00e2ce aux chambres de maturation s\u00e8che, les restaurants, les magasins et les bouchers peuvent faire maturer la viande de b\u0153uf en toute s\u00e9curit\u00e9 et de mani\u00e8re naturelle.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-la-contribucion-de-coreco-a-la-maduracion-de-carne-en-refrigeradores\">Contribution de Coreco \u00e0 la maturation de la viande dans les refroidisseurs<\/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 a d\u00e9velopp\u00e9 et brevet\u00e9 le \"Master Ageing Controller\", un syst\u00e8me avanc\u00e9 qui assure un contr\u00f4le pr\u00e9cis de tous les param\u00e8tres critiques pendant le processus de vieillissement de la viande.<\/p>\n\n\n\n<p>Cet appareil permet un contr\u00f4le plus pr\u00e9cis de la temp\u00e9rature, de l'humidit\u00e9 et du flux d'air, garantissant un environnement de maturation optimal. Gr\u00e2ce \u00e0 cette technologie, la perte d'humidit\u00e9 est r\u00e9duite, la tendret\u00e9 est am\u00e9lior\u00e9e et les saveurs sont intensifi\u00e9es, ce qui permet aux professionnels de la viande d'offrir des produits de qualit\u00e9 \u00e0 leurs clients.<\/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=\"d\u00e9veloppement de la maturation de la viande\" 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>Si vous avez besoin de plus d'informations ou si vous souhaitez en savoir plus, n'h\u00e9sitez pas \u00e0 nous contacter en suivant ce lien. <a href=\"mailto:info@coreco.es\">lien<\/a>Nous serons ravis de vous aider et de r\u00e9pondre \u00e0 vos questions.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"el-envejecimiento-como-tecnica-de-conservacion\"><a><\/a><strong>Le vieillissement comme technique de conservation<\/strong><\/h2>\n\n\n\n<p>La maturation est la d\u00e9composition contr\u00f4l\u00e9e de la viande, utilis\u00e9e comme une autre forme de conservation de la viande. En l'absence de r\u00e9frig\u00e9ration, les chasseurs et les agriculteurs stockaient les morceaux de chair animale dans des caves ou des grottes froides et sombres, o\u00f9 les moisissures, les microbes et les enzymes se chargeaient d'attendrir et de conserver la viande.<\/p>\n\n\n\n<p>L'un des avantages du processus de conservation est sans aucun doute la tendance de la viande \u00e0 devenir plus savoureuse et plus tendre avec l'\u00e2ge. Comme le fromage, les viandes ayant subi une maturation pr\u00e9coce ont \u00e9t\u00e9 naturellement inocul\u00e9es par des souches de moisissure p\u00e9nicillium et d'autres microbes qui cr\u00e9ent la saveur umami si appr\u00e9ci\u00e9e aujourd'hui.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"gestion-del-deterioro\"><a><\/a><strong>Gestion de la d\u00e9t\u00e9rioration<\/strong><\/h3>\n\n\n\n<p>Le processus de vieillissement commence d\u00e8s la mort de l'animal. Les enzymes pr\u00e9sentes dans les tissus musculaires commencent \u00e0 dig\u00e9rer les longues cha\u00eenes de mol\u00e9cules de glucose appel\u00e9es glycog\u00e8ne. La digestion enzymatique cr\u00e9e de l'acide lactique dans le muscle, qui maintient un faible niveau de pH inhospitalier pour les bact\u00e9ries et les microbes nuisibles.<\/p>\n\n\n\n<p>Cependant, lorsqu'un animal est stress\u00e9 juste avant de mourir, son corps utilise l'exc\u00e8s de glycog\u00e8ne stock\u00e9 dans les muscles. Les enzymes n'ont plus rien \u00e0 dig\u00e9rer, ce qui cr\u00e9e un environnement propice \u00e0 la prolif\u00e9ration bact\u00e9rienne dans les tissus.<\/p>\n\n\n\n<p>La rigidit\u00e9 cadav\u00e9rique appara\u00eet entre une et quatre heures apr\u00e8s la mort, selon la taille de l'animal. Suspendre un animal avant l'apparition de la rigidit\u00e9 permet aux muscles de rester \u00e9tir\u00e9s plut\u00f4t que de se regrouper en une boule serr\u00e9e qui sera difficile \u00e0 d\u00e9couper et d\u00e9sagr\u00e9able \u00e0 manger.<\/p>\n\n\n\n<p>Environ 48 heures apr\u00e8s l'apparition de la rigidit\u00e9, des enzymes appel\u00e9es calpa\u00efnes et cathepsines commencent \u00e0 d\u00e9composer les prot\u00e9ines qui lient les filaments musculaires entre eux et \u00e0 d\u00e9manteler les tissus conjonctifs, ce qui met fin \u00e0 la rigidit\u00e9.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"la-ciencia-del-sabor-y-la-terneza\"><a><\/a><strong>La science du go\u00fbt et de la tendresse<\/strong><\/h3>\n\n\n\n<p>Au fur et \u00e0 mesure que le processus de vieillissement progresse, les enzymes pr\u00e9sentes dans les muscles cr\u00e9ent des mol\u00e9cules qui augmentent la saveur et la tendret\u00e9 de la viande. Les prot\u00e9ines sont d\u00e9compos\u00e9es en acides amin\u00e9s, tels que le glutamate (\u00e9galement pr\u00e9sent dans le glutamate monosodique), que nous reconnaissons comme savoureux ou umami.<\/p>\n\n\n\n<p>Le glycog\u00e8ne est d\u00e9compos\u00e9 en mol\u00e9cules de glucose, qui sont les sucres \u00e0 l'origine du brunissement caram\u00e9lis\u00e9 de la viande saisie, \u00e9galement connu sous le nom de r\u00e9action de Maillard. Les graisses sont transform\u00e9es en acides gras aromatiques.<\/p>\n\n\n\n<p>La dur\u00e9e de maturation d'une pi\u00e8ce de viande d\u00e9pend du type et de la quantit\u00e9 de graisse pr\u00e9sente dans l'animal. Une plus grande quantit\u00e9 de graisse permet un vieillissement plus long en raison d'une perte d'humidit\u00e9 plus lente et d'une plus grande barri\u00e8re protectrice autour de la viande.<\/p>\n\n\n\n<p>La r\u00e9duction de l'exposition \u00e0 l'oxyg\u00e8ne et \u00e0 la lumi\u00e8re est essentielle pour \u00e9viter le rancissement des graisses, en particulier chez les animaux contenant des graisses insatur\u00e9es, tels que le porc et le poisson.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"envejecimiento-adecuado\"><a><\/a><strong>Bien vieillir<\/strong><\/h3>\n\n\n\n<p>Pendant le processus de vieillissement \u00e0 sec, l'humidit\u00e9, la temp\u00e9rature et la circulation de l'air peuvent \u00eatre d\u00e9cisives pour le produit final ; il est important qu'il y ait suffisamment d'espace entre les pi\u00e8ces pour permettre la circulation de l'air n\u00e9cessaire.<\/p>\n\n\n\n<p>L'environnement id\u00e9al pour la maturation s\u00e8che est une temp\u00e9rature comprise entre 1,5\u00b0 et 3\u00b0C et une humidit\u00e9 de 50 % \u00e0 60 %. Id\u00e9alement, la viande devrait avoir une fine cro\u00fbte ext\u00e9rieure pour la prot\u00e9ger et permettre une activit\u00e9 enzymatique continue tout en permettant \u00e0 l'eau de s'\u00e9chapper. Cela permet de concentrer les saveurs dans la viande et de r\u00e9duire le risque de prolif\u00e9ration bact\u00e9rienne.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-tecnologia-de-maduracion-en-refrigerador\"><strong>Technologie de maturation <\/strong>au r\u00e9frig\u00e9rateur<\/h3>\n\n\n\n<p>Actuellement, la fa\u00e7on la plus courante de r\u00e9aliser ce processus est de le faire dans une armoire de maturation de la viande. Son fonctionnement est tr\u00e8s simple et consiste \u00e0 laisser reposer la viande \u00e0 l'int\u00e9rieur, qui est soumis \u00e0 un flux constant d'air, d'humidit\u00e9 et de temp\u00e9rature, cr\u00e9ant ainsi un environnement contr\u00f4l\u00e9 qui emp\u00eache l'apparition de champignons et de bact\u00e9ries.<\/p>\n\n\n\n<p>Un vieillissement ad\u00e9quat permet d'\u00e9liminer l'humidit\u00e9 de la viande et de favoriser le d\u00e9veloppement de moisissures telles que le p\u00e9nicillium. Les p\u00e9nicilliums sont \u00e0 la base des antibiotiques, ce qui signifie qu'une couche de spores sur la viande n'ajoute pas seulement de la saveur, mais prot\u00e8ge \u00e9galement contre les bact\u00e9ries nocives.<\/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=\"d\u00e9veloppement de la maturation de la viande\" 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>Vieillir ou ne pas vieillir<\/strong><\/h3>\n\n\n\n<p>Alors pourquoi payons-nous si cher pour l'un des plus anciens aliments connus de l'humanit\u00e9 ? La viande vieillie \u00e0 sec est un travail qui n\u00e9cessite beaucoup de soins et de contr\u00f4le pour ceux qui veulent le faire correctement, et cela prend du temps.<\/p>\n\n\n\n<p>La maturation parfaite des morceaux de viande commence par une d\u00e9coupe et une r\u00e9frig\u00e9ration correctes d\u00e8s la mort de l'animal \u00e0 l'abattoir. Une carcasse mal d\u00e9coup\u00e9e ou une chambre froide mal g\u00e9r\u00e9e peut d\u00e9truire les perspectives de vieillissement de la viande de b\u0153uf la plus parfaitement marbr\u00e9e.<\/p>\n\n\n\n<p>La viande vieillie perd \u00e9galement du poids au fur et \u00e0 mesure qu'elle vieillit, concentrant le co\u00fbt de ce steak dans un emballage de plus en plus petit au fur et \u00e0 mesure qu'il repose dans l'armoire frigorifique. Ces processus intensifs de soin et de contr\u00f4le cr\u00e9ent sans aucun doute quelque chose de plus savoureux, de plus tendre et de plus pr\u00e9cieux que la viande non vieillie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-evolucion-cultural-y-gastronomica-de-la-maduracion-de-carne\"><strong>D\u00e9veloppements culturels et gastronomiques<\/strong> <strong>de la maturation de la viande<\/strong><\/h2>\n\n\n\n<p>La maturation de la viande n'est pas seulement un processus technique, mais aussi un ph\u00e9nom\u00e8ne culturel. Dans l'Antiquit\u00e9, la viande matur\u00e9e \u00e9tait consid\u00e9r\u00e9e comme un luxe r\u00e9serv\u00e9 aux classes sup\u00e9rieures en raison de la complexit\u00e9 et du temps n\u00e9cessaires \u00e0 sa pr\u00e9paration. Au fil du temps, cette technique a \u00e9t\u00e9 adopt\u00e9e et am\u00e9lior\u00e9e par diff\u00e9rentes cultures, chacune avec sa propre touche.<\/p>\n\n\n\n<p>Aujourd'hui, la viande vieillie \u00e0 sec est devenue un \u00e9l\u00e9ment cl\u00e9 des menus de la haute cuisine, refl\u00e9tant une appr\u00e9ciation croissante des saveurs et des textures complexes qui ne peuvent \u00eatre obtenues que gr\u00e2ce \u00e0 ce processus.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"impacto-en-la-gastronomia-moderna\"><a><\/a><strong>Impact sur la gastronomie moderne<\/strong><\/h3>\n\n\n\n<p>Aujourd'hui, de nombreux chefs de renomm\u00e9e nationale et mondiale travaillant dans des restaurants haut de gamme int\u00e8grent la viande vieillie \u00e0 sec dans leurs menus. Ce processus, comme nous l'avons vu, non seulement am\u00e9liore la saveur de la viande, mais permet \u00e9galement aux chefs d'exp\u00e9rimenter de nouvelles combinaisons de saveurs et de techniques de pr\u00e9paration.<\/p>\n\n\n\n<p>La maturation \u00e0 sec est le proc\u00e9d\u00e9 privil\u00e9gi\u00e9 pour les viandes, ainsi que les diff\u00e9rents points de cuisson, ce qui incite de plus en plus de restaurants \u00e0 acheter des caves de maturation.<\/p>\n\n\n\n<p>La texture am\u00e9lior\u00e9e et la plus grande concentration de saveurs font de la viande vieillie \u00e0 sec une option attrayante tant pour les convives exp\u00e9riment\u00e9s que pour ceux qui recherchent une exp\u00e9rience gastronomique exceptionnelle. Les restaurants qui int\u00e8grent la maturation \u00e0 sec la font souvent figurer sur leur carte afin de mettre en valeur les caract\u00e9ristiques uniques de cette viande de qualit\u00e9 sup\u00e9rieure.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-aspectos-cientificos-y-tecnologicos\"><strong>Aspects scientifiques et technologiques<\/strong><\/h3>\n\n\n\n<p>La technologie a jou\u00e9 un r\u00f4le important dans l'\u00e9volution de la maturation de la viande. Les progr\u00e8s r\u00e9alis\u00e9s dans la r\u00e9gulation de la temp\u00e9rature, de l'humidit\u00e9 et du flux d'air ont permis un contr\u00f4le pr\u00e9cis du processus, am\u00e9liorant \u00e0 la fois la s\u00e9curit\u00e9 et la qualit\u00e9 du produit final.<\/p>\n\n\n\n<p>Le \"Master Ageing Controller\" de Coreco est un exemple de la mani\u00e8re dont l'innovation technologique peut optimiser chaque \u00e9tape du vieillissement de la viande, garantissant ainsi des r\u00e9sultats constants et de haute qualit\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-preguntas-frecuentes-sobre-la-evolucion-de-la-maduracion-de-carne\"><strong>Questions fr\u00e9quemment pos\u00e9es sur le d\u00e9veloppement de la maturation de la viande<\/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) Quand et o\u00f9 la pratique de la maturation s\u00e8che de la viande a-t-elle commenc\u00e9 ?<\/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\">La maturation \u00e0 sec de la viande remonte \u00e0 des centaines d'ann\u00e9es. \u00c0 l'\u00e9poque, les morceaux de viande \u00e9taient suspendus dans des environnements frais et sombres afin de les conserver et d'am\u00e9liorer leur saveur et leur tendret\u00e9. Cette technique, connue sous le nom de \"suspension\" de la viande, est l'anc\u00eatre de la maturation s\u00e8che moderne.<\/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) Pourquoi la maturation \u00e0 sec a-t-elle \u00e9t\u00e9 interrompue pendant un certain temps ?<\/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\">Avec les progr\u00e8s de la technologie de l'emballage sous vide dans les ann\u00e9es 1960, la maturation humide a remplac\u00e9 la maturation s\u00e8che. Cette m\u00e9thode \u00e9tait plus rapide et plus rentable, car elle permettait de conserver une plus grande quantit\u00e9 d'eau, mais elle n'offrait pas la m\u00eame profondeur de go\u00fbt et la m\u00eame tendret\u00e9 que la maturation \u00e0 sec.<\/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) Quels \u00e9taient les probl\u00e8mes li\u00e9s \u00e0 la maturation de la viande dans le pass\u00e9 ?<\/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\">Avant l'invention de la r\u00e9frig\u00e9ration, la maturation de la viande posait des probl\u00e8mes importants en raison de l'instabilit\u00e9 des temp\u00e9ratures, qui pouvait entra\u00eener une contamination par des bact\u00e9ries dangereuses. La viande \u00e9tait stock\u00e9e dans des caves ou des grottes, ce qui ne garantissait pas toujours un environnement s\u00fbr et contr\u00f4l\u00e9.<\/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) Comment la technologie de maturation de la viande a-t-elle \u00e9volu\u00e9 ?<\/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\">Avec l'invention de la r\u00e9frig\u00e9ration et les progr\u00e8s de la technologie de contr\u00f4le de la temp\u00e9rature, de l'humidit\u00e9 et des flux d'air, la maturation de la viande a consid\u00e9rablement \u00e9volu\u00e9. Aujourd'hui, les armoires de maturation s\u00e8che permettent aux restaurants, aux bouchers et aux magasins sp\u00e9cialis\u00e9s de faire maturer la viande de mani\u00e8re s\u00fbre et contr\u00f4l\u00e9e.<\/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) Quelle est la diff\u00e9rence entre la maturation s\u00e8che et la maturation humide ?<\/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>La maturation \u00e0 sec consiste \u00e0 suspendre la viande dans un environnement contr\u00f4l\u00e9, ce qui permet de concentrer les saveurs et d'obtenir des textures plus tendres.<\/p>\n\n\n\n<p>La maturation humide, quant \u00e0 elle, est r\u00e9alis\u00e9e en emballant la viande sous vide, ce qui permet de conserver l'humidit\u00e9 mais n'offre pas la m\u00eame profondeur de go\u00fbt et la m\u00eame tendret\u00e9 que la maturation s\u00e8che.<\/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) Quels sont les avantages de la maturation de la viande pour les consommateurs ?<\/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>La maturation de la viande am\u00e9liore la tendret\u00e9 et la saveur du produit final. En outre, la technologie Master Ageing Controller de Coreco assure un contr\u00f4le pr\u00e9cis des param\u00e8tres essentiels, ce qui permet d'obtenir une viande de haute qualit\u00e9 r\u00e9pondant aux attentes des consommateurs les plus exigeants.<\/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) Pourquoi la viande vieillie \u00e0 sec est-elle devenue un choix si populaire ?<\/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>La viande vieillie \u00e0 sec offre une saveur et une texture incomparables, des caract\u00e9ristiques tr\u00e8s appr\u00e9ci\u00e9es par les chefs et les amateurs de viande. En outre, le processus artisanal et le temps investi dans la maturation \u00e0 sec ajoutent une valeur sup\u00e9rieure au produit, ce qui le rend tr\u00e8s recherch\u00e9 dans les restaurants et les magasins sp\u00e9cialis\u00e9s.<\/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 : Solutions pour une bonne maturation de la viande<\/strong><\/h2>\n\n\n\n<p>D\u00e9couvrez nos solutions avanc\u00e9es de maturation de la viande et comment elles peuvent am\u00e9liorer la qualit\u00e9 de vos produits, <a href=\"http:\/\/www.coreco.es\/2024\/CATALOGO\/GOURMET_CORECO_HR.pdf\">t\u00e9l\u00e9charger notre catalogue<\/a> et d\u00e9couvrez tout ce que Coreco peut vous offrir. Vous pouvez \u00e9galement contacter notre \u00e9quipe de vente pour obtenir des conseils personnalis\u00e9s.<\/p>\n\n\n\n<p>Nous esp\u00e9rons que cet article vous a donn\u00e9 un aper\u00e7u d\u00e9taill\u00e9 et utile du processus et de l'\u00e9volution de la maturation de la viande, ainsi que des avantages li\u00e9s \u00e0 l'utilisation de nos armoires sp\u00e9cialis\u00e9es. <\/p>\n\n\n\n<p>Chez Coreco, nous sommes attach\u00e9s \u00e0 la qualit\u00e9 et \u00e0 l'innovation et nous serions ravis d'\u00eatre votre partenaire fiable. Nous vous remercions de vous \u00eatre joints \u00e0 nous \u00e0 cette occasion et nous nous r\u00e9jouissons de vous retrouver dans les prochaines publications.<\/p>","protected":false},"excerpt":{"rendered":"<p>Bienvenue sur le blog de Coreco. Aujourd'hui, nous souhaitons vous pr\u00e9senter un bref historique de l'\u00e9volution de la maturation des viandes. Cet article tentera de donner un aper\u00e7u des origines, de l'\u00e9volution et des techniques actuelles de maturation, en vous invitant \u00e0 d\u00e9couvrir comment cette pratique ancienne est devenue l'une des plus appr\u00e9ci\u00e9es dans la gastronomie d'aujourd'hui.<\/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. 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