The maturation of the meat offers an opportunity to improve, among other aspects, the sensory characteristics of the meat. The environmental conditions to which the meat is subjected can affect the evolution of the process from the point of view of energy efficiency, economic performance or sensory characteristics, although they can also compromise the safety of the process. A GO-MADURACIÓ operational group has recently been completed which has allowed these aspects to be studied.
This day will mainly focus on the technical environmental parameters necessary to produce matured meat. It will provide an overview of environmental technical aspects and present results on how environmental conditions can affect the evolution of the pieces during maturation.
