Context

The production of aged meat is a process in which the sensory characteristics of the meat are improved. Specifically, the meat becomes more tender and juicier, and its characteristic flavours, smells and tastes become more concentrated and enhanced, making it more appealing to restaurateurs and consumers.
In recent years, the meat sector’s need to emphasise the value of meat awakened an interest in the practices of vacuum ageing and dry ageing. This interest is accompanied by growing consumer interest in high-quality meat, and by progress in preservation and packaging technologies that have enabled more and more control of the process.
This project aims to use ageing strategies in meat from different species (cattle, sheep, pigs and rabbits) to improve its sensory quality and shelf life.