Etlerde Kuru Yaşlandırma

Abstract

Kasların ete dönüşümü sırasında kaslarda postmortem değişiklikler meydana gelir. Postmortem

değişikliklerin son aşaması olgunlaşmadır. Olgunlaşma, kesim sonrasında proteolitik enzimlerin

kas ve bağ doku proteinlerini hidrolize etmesiyle ölüm sertliğinin çözülmesi ve buna bağlı olarak

etin daha lezzetli, gevrek ve sulu bir hal alması ile sonuçlanan bir süreçtir. Olgunlaşma için pratikte

birkaç gün yeterli görülmektedir. Ancak etler uygun koşullarda çok daha uzun süreler bekletilmek

suretiyle yaşlandırıldığında, duyusal açıdan maksimum kalitede ürün elde edilebilmektedir.

Yaşlandırma kuru ve ıslak olmak üzere iki şekilde yapılabilmektedir. Kuru yaşlandırma sıcaklık,

nem ve hava akışının mikrobiyal gelişmeyi engelleyecek ve kilo kaybını en aza indirgeyecek

şekilde dengelenmesi ve izlenmesi ile gerçekleşen bir işlemdir. Kuru yaşlandırma ile eşsiz lezzete

sahip, katma değeri yüksek sığır eti elde edilebilmektedir. Bu makalede, kuru yaşlandırma yöntemi

hakkında genel bilgiler verilmiş; kuru yaşlandırma yönteminde uygulanan kontrollü ortam

koşullarından bahsedilmiştir.

Keywords

• Sığır eti,olgunlaşma,kuru yaşlandırma,kalite,lezzet

Dry Aging of Beef

Abstract

After slaughter, physical and chemical postmortem changes occur in the muscles. The final stage

of postmortem changes is maturation. Meat maturation is a process that results in the resolution

of rigor mortis, and meat becoming more delicious, tender and juicy. In practice, a few days are

enough for maturation. However, when meat is aged by waiting for longer periods under favorable

conditions, maximum quality products can be obtained in terms of sensory properties. There are

two main ways to age meat: dry and wet. Dry aging is a method that temperature, humidity and air

flow is controlled in an environment to prevent microbial growth and minimize weight loss. High

value added beef with unique flavor formation is achieved with dry aging. In this review, general

information about dry aging method and its application is given.

Keywords

• Beef,ripening,dry-aging,quality,flavour

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