Why does aged steak taste better? Taiwan Food and Drug Administration's answer: "1 process" improves tenderness and juiciness
With the changes in food culture, the word “aged” appears more and more often in daily life. It is no longer surprising to see “aged steak” on the menus of various restaurants; in supermarkets, “aged pork” has become another Select types of meat products, and these products are related to aging technology. And what exactly is a “mature” construction method? And how does it affect the taste and texture of food?
What are the basic concepts of mature construction methods? Why does mature food taste better?
Taiwan Ministry of Health and Welfare, Food and Drug Administration stated that the “aging method” as the name suggests is a process of allowing food to ferment and change naturally over a period of time. During the resting process, the meat uses its own natural enzymes to break down the tissue in the muscles. This is a process that simultaneously improves the tenderness, flavor and juiciness of the meat. When proteolytic enzymes break down large molecules into small molecules with flavor, such as peptides and amino acids, and after cooking and other processes, these molecular products will interact to form new molecules, further adding to the flavor of food.
The principle of maturation is based on physiological changes in muscles and will go through the following four stages:
The first stage: the animal dies and blood circulation and oxygen supply are stopped.
The second stage: the glycogen in the slaughtered meat is metabolized into lactic acid.
The third stage: protein denaturation, causing irreversible muscle contraction, causing the carcass to become stiff and enter a post-mortem state of inelastic rigor mortis.
The fourth stage: Muscle cells produce autolysis (Autolysis), which activates Calpain and intracellular lysozyme (Cathepsin). Water-soluble proteins, namely small molecule oligopeptides and free amino acids increase, making the meat soft and tender. Enhances the aroma and flavor of special meats.
Can even coffee and white rice use the aging method? What is the difference between dry aging and wet aging?
Taiwan Food and Drug Administration pointed out that food aging methods can be roughly divided into two types: “dry aging” and “wet aging”. Wet aging involves placing the meat in a vacuum packaging bag for aging, resulting in less weight loss after maturation; dry aging involves placing the meat in a maturation chamber without packaging, resulting in greater water loss and greater weight loss. The aging time varies according to the type of meat. For example, beef and mutton take about 10-14 days, pork takes 2-3 days, and chicken takes 1-2 days.
Traditionally, foreign aging procedures are mostly applied to beef. However, in recent years, low-temperature aging has become a trend in Japan, such as matured coffee, white rice, bonito flakes, pork, etc. Taiwan has also followed up with more low-temperature aging products, such as matured products. Pork, fish, etc. The Taiwan Food and Drug Administration reminds that mature meat is a source of nutrients for microorganisms, so it is prone to spoilage due to microbial decomposition. In order to extend the shelf life of meat and ensure its safety, it must be stored in a refrigerated or frozen manner to slow down the reproduction rate of microorganisms.
In summary, the Taiwan Food and Drug Administration stated that whether you are enjoying an aged steak in a restaurant or trying homemade aged food at home, you need to understand the aging process and ensure the safety of the food. At the same time, different ripening methods and times will also bring different flavors and textures to food. The public is reminded that if you feel unwell after ingesting ripe food, you should stop eating it and seek medical advice as soon as possible to clarify your symptoms to avoid affecting your health.
