ELABORATION AND IMPLEMENTATION OF THE INNOVATIVE TECHNOLOGY OF DRY AGED BEEF

Abstract

Beef is valued for its important macronutrient content in ensuring a healthy and balanced diet. It is a good source of protein, vitamin B12, niacin, zinc and iron. The nutritional quality of beef depends on the ratio of protein fractions, namely myofibrillar proteins (actin and myosin) and stromal proteins (collagen). The protein content, proteolytic enzymes together with the speed of muscle contraction (beef - slow contraction), the type of metabolism (oxidative for beef) determines the variation of the aging speed of muscle type. This indicator is the lowest for beef compared to other types of meat. Thus, beef for culinary treatment is subjected to longer heat treatments, which have a negative effect on the initial chemical composition. In this context, in order to obtain high characteristics of tenderness, juiciness, consistency, beef can be subjected to the dry aging process, with the controlled parameters in the aging room.