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

https://doi.org/10.53360/2788-7995-2025-2(18)-32

Abstract

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.

About the Authors

T. A. Mukhamedov
http://cheltob@mail.ru
Kostanay Regional University named after Akhmet Baytursinuly
Kazakhstan

Talgat Amangalievich Mukhamedov – Master of Agricultural Sciences, Senior Lecturer at the Department of Food Safety and Biotechnology,

110000, Kostanay, Baitursynov St., 47



N. A. Yerish
http://erish.nurbol@mail.ru
Kostanay Regional University named after Akhmet Baytursinuly
Kazakhstan

Nurbol Amantayuly Yerish – Master of Technical Science, Senior Lecturer at the Department of Food Safety and Biotechnology,

110000, Kostanay, Baitursynov St., 47



G. S. Sagitova
http://gulnaz84k@mail.ru
Kostanay Regional University named after Akhmet Baytursinuly
Kazakhstan

Gulnaz Sansyzbaevna Sagitova – Senior Lecturer at the Department of Food Safety and Biotechnology, 

110000, Kostanay, Baitursynov St., 47



M. A. Baibatyrova
http://baibatyrovamadina@mail.ru
Beles-Agro LLP
Kazakhstan

Madina Alimbekovna Baybatyrova – Master of Technical Sciences, specialist,

090000, Uralsk, Aliya Moldagulova str., 5



P. B. Gisa
http://perizat.gisa@mail.ru
MegaMelProm LLP
Kazakhstan

Perizat Baltabaikyzy Gisa – Specialist, 

110000, Kostanay, Karbysheva str., 36



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Review

For citations:


Mukhamedov T.A., Yerish N.A., Sagitova G.S., Baibatyrova M.A., Gisa P.B. INVESTIGATION OF CHANGES IN THE PROPERTIES OF MEAT DURING DRY MATURATION IN PACKAGING. Bulletin of Shakarim University. Technical Sciences. 2025;(2(18)):264-276. (In Russ.) https://doi.org/10.53360/2788-7995-2025-2(18)-32

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ISSN 2788-7995 (Print)
ISSN 3006-0524 (Online)
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