What You Need to Know
Proteolytic enzymes (calpains and cathepsins) break down myofibrillar proteins and connective tissue under vacuum-sealed conditions, while moisture retention prevents surface desiccation.
Produces consistently tender meat with extended shelf life, though with less flavor development than dry aging.
Key Parameters
Temperature
2°C
0°C - 4°C
Time
7-14 days
3 days - 21 days
Equipment
Vacuum sealerBarrier bags (EVOH or similar)Precision refrigeration
Steps
- 1.
Supermarket beef (Commercial meat industry): Standardized tenderization for mass distribution
- 2.
Sous vide preparations (Modernist cuisine): Pre-aging before cooking
The Science
Primary Reaction
Proteolysis