Description
Controlled enzymatic tenderization of meat in anaerobic conditions.
Technical
Proteolytic enzymes (calpains and cathepsins) break down myofibrillar proteins and connective tissue under vacuum-sealed conditions, while moisture retention prevents surface desiccation.
Culinary Significance
Produces consistently tender meat with extended shelf life, though with less flavor development than dry aging.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
2°C optimal
0°C to 4°C range
Time
7-14 days
3 days – 21 days
Equipment
Vacuum sealerBarrier bags (EVOH or similar)Precision refrigeration