It’s known that red meat tenderness is linked to genetics, the breeding method, the feeding, the age, and the weight of the slaughtered animal.
It’s conversely less known that hanging to mature procedure is an equally important factor that affects meat tenderness and flavor.
Maturation period
Maturation is a process of “rest and controlled aging” that allows enzymes to act on tissues, by fragmenting collagen and ensuring to relaxation of muscular fibers that are stiffened and contracted following the animal “rigor mortis”.
The maturation period is not the same for all meats. Variables are a lot and for this reason, Standard Tech builds medium/short hanging to mature rooms and dry-aged rooms.
maturation rooms
Standard Tech dry-aged rooms are designed for a long maturation of very high-quality meat
Medium/short maturation rooms are mostly used for large cuts of meat (quarters and half-carcasses) that stay for one/two weeks or more at a temperature of 0/4°C and relative humidity of 80/85%, losing on average 10% of liquids.
Standard Tech dry-aged rooms are designed for a long maturation (three/ten weeks or more) of very high-quality meat.
Modular ventilation
Dry aging is an ancient method spread in the United States that Standard Tech has wisely updated with its technology to obtain flavor and tenderness of the meats without failing the aesthetic and sanitary standards of the European market.
Modular ventilation with a barrier protection diffuser, gradually decreasing humidity control, constant temperature, UV lamp in antibacterial section, and ph control are just some of the improvements made to the traditional system for a high-quality maturation in a room with a low bacterial load.