Maturation: nf Maturation is a process allowing a food to improve its taste qualities by aging.
In butchery, the role of aging (English speakers use the term “dry-aging”) is to improve the organoleptic and taste qualities of the meat: flavor, tenderness, etc. It essentially concerns meat cuts for grilling and roasting.
The slaughter of the animal is immediately followed by apoptosis (cell death) and...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.