Papers
Paper
Paper
Meat Packing
Dry Aged vs. Wet Aged en Meatpacking
Meat-ripening bag: This specialized material is water vapor permeable, but still offers a barrier against bacteria, mold, odors and other contamination that might be present in the environment. With the use of a ripening bag, meat can be aged outside a freezer at 2-4ºC (34-38 F), yet still gain protected from harmful pathogens. As the aerobic maturation is supported, the result is improved taste and tenderness, compared to conventional wet aging (anaerobic maturing).
Dry aging enhances the flavor; wet aging tenderizes it further, controls the weight loss and reduces the risk of contamination.
Kenji Alt
Kenji Alt contral el wet aging
Dry Aged y Wet Aged en Amazing Ribs
Smoked bbq Source
Guia en Smoked bbq Source
Comparación entre dry y wet aged
Dry Aged vs. Wet Aged datos
Consumidores japoneses prefieren la dry aged
Quora
Ktch Rebel
Diferentes tipos de maneras de madurar
Ask the meatman
Dry aged beef
Wet aging or aging-in-the-bag has become the industry norm, 90% of aged beef is done this way. The beef is vacuum packed in plastic and sits at temperatures of 34-38 degrees for 7-28 days. Inside the plastic, the meat ages and becomes more tender yet there is no flavor development since there is not a concentration of flavor occurring with loss of moisture.
Jess Pryles
Diferencia entre dry y web aged
Guia para dry aged
Dry Aged
Dry Aged vs. Wet Aged en Dry Aged
Dry Aged in a bag en Dry Aged
Guias
Guia para aged
Standars and guidelines
Guias USA
Bolsas para wet aging
Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf (or, more likely, on refrigerated trucks as it gets shipped across the country) for a few weeks. Tell your customers that it's aged; sell it at a premium.
Green Meat vs Wet Aging vs Dry Aging
Dry Aging vs. Wet Aging muy bien explicado en video
The other drawback to wet-aging: It can't be carried out for as long as dry-aging. It seems counterintuitive, considering that a wet-aged hunk of meat is largely protected by the outside environment. But if even a smidge of harmful anaerobic bacteria makes its way into that bag, the meat will rot inside its cover, giving no indication that it's done so until you open it up.
Bolsas para Dry Aging
Lava
Umai Dry
Dry Steak Wraps
Dry Steak Wraps
Comparacion entre DrySteak y Umai
DryAgePro dry aging bags
Paper sobre dry aged en bolsa al vacio
Porque estas bolsas deberian ser concideradas wer aging
Otros
Cazador wet aged ciervo sin maquina de vacio
Videos
Video de wet aging
Video de 60 dias wet aging
Foros
Wet Aging
Egullet
TVWBB
How to bbq right ¿Como hacer wet age?
How to bbq right ¿Cuanto tiempo?
Forum Bradley Smoker
The hull Truth
Pellet Smoking Fotos de todo el proceso
Book
The new Kitchen science
Does dry aging make a real difference in the meat’s tenderness
and flavor?
If meat is stored in a proper aging environment, it undergoes an
enzymatic change that softens some of the connective tissue. The
optimal period and temperature are 10 to 20 days between 34°F
and 38°F. (Freezing would inhibit the chemical process, and too
high a heat would foster excessive bacterial and mold development.)
The traditional dry-aging method does more than tenderize. It
also deepens the red flesh color and intensifies the meat’s flavor,
mainly because of the 10 to 20 percent shrinkage that occurs. (Of
course, all this is reflected in the price.) Finally, the longer you age
meat, the quicker it will cook to any desired degree of doneness.
An alternative dry-aging method uses ultraviolet rays to kill
surface bacteria. This allows the meat to age at about 70°F. The
higher temperature shortens the aging time to two or three days,
therefore reducing shrinkage. This process saves the processor
money at the cost of tenderness and flavor for the diner.
Another aging technique is to apply two minutes of intermittent electrical shocks to the hanging carcass. The process is fast,
the results poor.
What about wet aging?
Nearly all wet aging uses the “Cryovac” process. It involves tightly
wrapping and hermetically sealing the meat in polyethylene bags.
Though this modern technique hardly tenderizes the meat, the
mass-market meat industry favors it over the old-fashioned
method because less shrinkage occurs and because the so-called
aging can conveniently take place as the meat is shipped across the
country from the slaughterhouse to your butcher’s refrigerated
walk-in storage locker.
Another wet-aging disadvantage is that moisture is trapped inside the wrapping. This can give the meat a relatively mushy texture compared to the firm texture of a traditionally dry-aged meat.
How does rigor mortis affect tenderness?
Rigor mortis is a chemical change that stiffens meat. This process
usually begins several hours after the animal is killed and continues for another 12 to 36 hours until an enzymatic action makes
the connective tissue even more tender than it was before rigor
mortis set in.
The accompanying graph illustrates the relationship between
the postslaughter time and the degree of tenderness for U.S. prime
grade meat stored in a 35°F environment.
Whoever first advised thousands of years ago that one should
either cook an animal immediately after killing it or, otherwise,
wait at least two days knew from practical experience what modern science has confirmed.
Alternativas
Koji Dry Aged
Koji Dry Aged en youtube
Natham Myhrvold quick method
Natham recomienda el metodo de salsa de pescado y koji
Koji + Fish Sauce
Luma beef
Snow Aged
Ash Aging and Aqua Aging por Dirk Ludwig
