Meat hanging is a culinary process, used in aging beef, which enhances the taste of meat by enabling natural enzymes in the meat to break down tissue through dry aging. This process also allows the water in the meat to evaporate, thus energizing.
Video Hanging (meat)
History
Meat has been hung and dried throughout history after the butcher discovered that this method makes the beef softer and flavorful than meat eaten immediately after cutting and cutting. In the 1960s, a combination of the cost of meat hanging and a new process of wet aging caused meat hanging almost completely stopped. However, meat hangings experienced a surge in popularity in the 1980s, and dried beef continues to be sold in upscale restaurants around the world.
Maps Hanging (meat)
Process
The process of tearing meat involves hanging meat (usually beef) in a controlled environment. The hanging meat chamber should be temperature controlled from between 33 and 37 degrees Fahrenheit (1-3 degrees Celsius). This is a small window in temperature because the meat will damage if the room is too hot and the dry aging process stops if the water in the frozen meat. Furthermore, since the water requirement to slowly evaporate the room should be kept to about 85% humidity. Also, to prevent bacteria from developing in meat, the room should be kept well ventilated. The meat should be checked periodically to ensure that the meat is not damaged and the process is running correctly.
Hanging meat allows the process to continue the meat that normally stops in dead animals. For example, muscles in the meat continue to use oxygen in the blood protein. This normal biological process creates a chemical product known as lactic acid. Because the blood no longer circulates through the body, lactic acid begins to break down the muscles and connective tissue around it.
The process requires, at least, eleven days. At this point, the meat will taste better. However, the longer the meat is hung, the better it feels. This length of time also results in a greater chance that the meat will be damaged. Therefore, most companies will only hang meat for 20-30 days. Next, the dried meat will shrink, because a lot of water has evaporated. This loss of mass causes the meat to shrink 10-15% in size.
The appearance of beef changes through the dry aging process. The meat will change color from red to purple and will be much firmer than fresh meat.
Popularity
The hanging meat has lost its popularity because of its cost. Because the process requires large rooms with specific environmental needs and constant attention, the price per pound of meat is very large. In addition, the price of meat depends aggravated because it is likely to damage the meat. Therefore, wet beef is more often seen in grocery stores, because dry beef is 15 to 25 percent more expensive.
See also
- Aging beef
References
Source of the article : Wikipedia
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