Description
Controlled decomposition where endogenous enzymes and environmental microbes transform meat structure and flavor compounds.
Technical
Proteolysis (calpain/cathepsin enzymes) breaks down muscle fibers while lipolysis generates free fatty acids. Surface microbiota (Penicillium, Thamnidium molds) contribute esterification reactions.
Culinary Significance
Develops concentrated umami and nutty flavors while converting connective tissue into gelatin for tenderness.
Science
Primary Reaction
Proteolytic enzymatic degradation
Parameters
Temperature
1.5°C optimal
-1°C to 3°C range
Time
28-45 days
21 days – 120 days
Equipment
Hygroscopic aging roomUV air filtrationPerforated stainless rails