What You Need to Know
Proteolysis (calpain/cathepsin enzymes) breaks down muscle fibers while lipolysis generates free fatty acids. Surface microbiota (Penicillium, Thamnidium molds) contribute esterification reactions.
Develops concentrated umami and nutty flavors while converting connective tissue into gelatin for tenderness.
Key Parameters
Temperature
1.5°C
-1°C - 3°C
Time
28-45 days
21 days - 120 days
Equipment
Hygroscopic aging roomUV air filtrationPerforated stainless rails
Steps
- 1.
Dry-aged ribeye (New York steakhouses): Concentrates beefiness while tenderizing
- 2.
Chateaubriand (French haute cuisine): Develops profound depth in lean cuts
The Science
Primary Reaction
Proteolytic enzymatic degradation