The production of matured meat is a practice that is increasingly used in the butcher and restaurant sectors, which, carried out correctly, allows us to obtain safe meats of extraordinary sensory quality.
Currently IRTA is carrying out several projects related to the production of matured meat that allow us to advance our knowledge of the process and the final product. The conference will provide data from the latest studies carried out and will present the key aspects in the production of matured meat, both at a technical level, questioning the need for maturation, and from the point of view of food safety. The day will end with a very practical vision of a butcher with a long experience producing matured meat.
