INVESTIGATION OF CHANGES IN THE PROPERTIES OF MEAT DURING DRY MATURATION IN PACKAGING

This review focuses on a comparative assessment of meat maturation methods, different types of muscles, types of meat, and key parameters such as aging (days of exposure, temperature, relative humidity, and air flow), nutritional qualities (taste, tenderness, and juiciness), and microbiological quality associated with the maturation process. Dry maturation of meat is a process in which a product is aged under specially controlled conditions for several weeks. The method significantly improves the taste and texture of meat due to the enzymatic breakdown of proteins and fats. To achieve optimal results, it is important to ensure proper conditions, including humidity control and oxygen access. Modern packaging materials with moisture and oxygen permeability open up new opportunities for meat production. They allow you to effectively regulate the microclimate inside the package, creating favorable conditions for high-quality maturation. Moisture released from the meat accumulates inside the package, preventing it from drying out and preserving the desired texture. The oxygen permeability of materials helps to avoid anaerobic processes that can lead to product spoilage. The use of such technologies not only increases the efficiency of meat stabilization, but also increases shelf life, ensuring stable quality and minimizing losses. Manufacturers achieve greater consistency during the maturation process and improve the organoleptic properties of their products.

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