This presentation provides information regarding the aging of meat

1. Aging of meat
Shereen Davy-Stubbs

2. The overall time for dry aging carcass meats is dictated by the quality
and performance of the refrigeration used, the overall condition and
handling of the carcass at the time of harvesting, and the hygiene
standards of the harvesting plant.
For example, while stored at 1°C (33°F), the following species would
take varying amounts of time to reach approximately 80% of maximum
tenderness:
• Beef: 9 to 14 days
• Lamb: 7 to 14 days
• Pork: 4 to 10 day

3. Toughness and Age
Both the age of the animal at the time of processing and the post
mortem aging affect its toughness. Toughness can be divided into two
types:
Background toughness
Actomyosin or myofibril toughness

4. Background toughness
• More cross links are found in older animals, making the meat tougher.
Cross links refer to elastin and collagen rings that hold muscle fibres
in place.
• As animals age, more elastin rings are formed. Also, the more
exercised muscles of the animal, such as shanks and shoulders, have
more elastin rings regardless of age

5. Actomyosin or myofibril toughness
This toughness is caused by the overlap of thick and thin muscle
filaments.
Post mortem aging at the resolution stage of rigor mortis helps
eliminate actomyosin toughness, but not background toughness.

6. Ideal age of animals for processing different
types of meat
The table below shows the approximate processing ages of different animals
Meat type Approximate age of animal at processing
Beef 1.5 to 2.5 years
Veal Less than 1 year
Baby veal 3 to 6 months
Pork 6 months
Lamb 3 to 11 months
Poultry 3 to 6 weeks
Animals processed older than the age indicated will have
increased levels of background toughness.

7. Wet aging
Wet aging consists of vacuum packing beef either primal or sub-primal
cuts in plastic (cryovac) and letting it age in a refrigerator.
The meat is packed in its own juices, allowing its natural enzymes to
break down connective issues…but without the fluid loss or mould
growth .

8. Dry aging
Dry aging is the process by which large cuts of beef are aged for
anywhere from several weeks to several months before being trimmed
and cut into steaks. It's a process that not only helps the steak develop
flavour, but also makes it far more tender than it would be completely
fresh

9. Safety of aged meat
Aging is done under controlled conditions to prevent contamination of
the meat while allowing the meat to age over a period of days or
weeks.
With the proper handling practices, subprimals can be dry aged up to
35 days without any negative effect on flavor and safety. Dry aged
meat must be trimmed just before sale, because trimmed and
packaged.
After the meat has been aged for an appropriate time, the outer
surfaces are cut away because they contain microbial growth as well as
being dried out and inedible. Once the aged meat is cooked, any
microorganisms that may have been lurking on it's surface will be killed
rendering the meat safe to eat.