Dry-Aged Beef Cabinet

Product Folder DAB – 1400/700 Aged meat is more tender, flavorful, and easier to digest than freshly slaughtered meat. It has a greater water-binding capacity, cooks faster, and remains juicy. Biochemical Processes After the death of the animal, rigor mortis sets in, a muscle contraction caused by biochemical processes triggered by lactic acid fermentation, leading to lactic acid formation and the breakdown of adenosine triphosphate. During this time, the pH level of the meat decreases (the environment becomes more acidic). In this state, the meat is tough and has a low water-binding capacity. Over time, the meat undergoes further changes. Through enzymatic processes, the pH level rises again, and bacteria, particularly lactic acid bacteria, contribute to further aging, during which the connective tissue of the muscle swells and loosens, and proteins are partially broken down into free amino acids (autolysis). The mentioned processes also occur at the beginning of decomposition. [1] However, to ensure that...