Dry and Wet Aging Methods for Tenderization of Red Meat

Abstract

Meat is a food that has an important role in human nutrition, as it contains sufficient amount of nutrients with high biological value like essential aminoacids, which are necessary for taking into the body in daily life. Efforts to increase the quality of meat, which is one of the most essential nutrients in order to sustain a healthy and balanced life, have been one of the important fields of study of scientists for many years. The studies carried out to investigate the factors affecting the quality characteristics of the meat before and after slaughtering to increase the taste and quality of the meat are still up to date. One of the most common methods applied to increase the tenderness of carcasses after slaughter and to obtain soft meat is the aging of meat. There are two types of aging methods, which are widely used in European countries and USA, dry and wet aging, and in recent years, method of dry aging in the vacuum bags has become widespread. In this study, it is aimed to examine the subject in detail by evaluating the general principles of dry and wet aging, application methods, physicochemical changes in aged meats, and the effects of aging on quality characteristics and microbial development of meat.

Keywords

• Meat quality characteristics
• beef
• tenderization
• red meat
• lamb
• aging

Kırmızı Etin Gevrekleştirilmesinde Kuru ve Yaş Olgunlaştırma Yöntemleri

Abstract

Et günlük hayatta vücuda alınması için gerekli olan biyolojik değeri yüksek esansiyel aminoasitler gibi besin maddelerini yeterli miktarda yapısında bulundurması ile insan beslenmesinde önemli yeri olan bir gıdadır. Sağlıklı ve dengeli bir yaşam sürebilmek için en temel besin maddelerinden olan et üretiminin artırılması yanında kalitesini de yükseltme çabaları uzun yıllardır bilim insanlarının önemli çalışma alanlarından birisini oluşturmuştur. Etin lezzet ve kalitesini artırmak için kesim öncesi ve sonrası kalite özellikleri üzerine etkili faktörlerin araştırılması amacıyla yürütülen çalışmalar günümüzde de güncelliğini muhafaza etmektedir. Kesim sonrası karkasların gevrekliğini artırmak ve yumuşak et elde etmek için uygulanan en yaygın yöntemlerden biri de etlerin olgunlaştırılması işlemidir. Avrupa ülkeleri ve ABD’de yaygın olarak kullanılan kuru ve yaş olmak üzere iki tip olgunlaştırma metodu vardır ve son yıllarda bunlara alternatif olarak vakum paketlerde kuru olgunlaştırma yöntemi de yaygınlaşmaktadır. Bu çalışmada, etlerin gevreklik, lezzet ve genel anlamda kalitesinin artırılması için kullanılan kuru ve yaş olgunlaştırma metotlarının genel prensipleri, uygulama yöntemleri, olgunlaştırılan etlerde meydana gelen fizikokimyasal değişimler ve olgunlaştırma işleminin et kalite özellikleri ile mikrobiyal gelişim üzerine etkileri değerlendirilerek konunun detaylı olarak incelenmesi amaçlanmıştır.

Keywords

• Et kalite özellikleri
• sığır eti
• gevrekleştirme
• kırmızı et
• koyun eti
• olgunlaştırma

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