Description
Accelerated enzymatic tenderization mimicking traditional dry-aging through controlled protease application.
Technical
Utilizes exogenous proteases (e.g., papain, bromelain, or microbial enzymes) to hydrolyze myofibrillar proteins and collagen, replicating the breakdown that normally occurs during weeks of dry-aging.
Culinary Significance
Enables restaurants to achieve aged meat characteristics without prolonged storage, reducing waste and costs while maintaining food safety.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
8°C optimal
2°C to 15°C range
Time
18-36 hours
2 hours – 3 days
Equipment
Temperature-controlled aging cabinetVacuum tumbler (for enzyme distribution)pH meter