{"id":23512,"date":"2019-01-21T10:24:49","date_gmt":"2019-01-21T08:24:49","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/aging-and-storage\/"},"modified":"2019-01-21T10:24:49","modified_gmt":"2019-01-21T08:24:49","slug":"aging-and-storage","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/en\/aging-and-storage\/","title":{"rendered":"Aging and storage"},"content":{"rendered":"<div class=\"flex-1 overflow-hidden\">\n<div class=\"react-scroll-to-bottom--css-jzuud-79elbk h-full\">\n<div class=\"react-scroll-to-bottom--css-jzuud-1n7m0yu\">\n<div class=\"flex flex-col pb-9 text-sm\">\n<div class=\"w-full text-token-text-primary\" data-testid=\"conversation-turn-35\">\n<div class=\"px-4 py-2 justify-center text-base md:gap-6 m-auto\">\n<div class=\"flex flex-1 text-base mx-auto gap-3 md:px-5 lg:px-1 xl:px-5 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem] } group final-completion\">\n<div class=\"relative flex w-full flex-col lg:w-[calc(100%-115px)] agent-turn\">\n<div class=\"flex-col gap-1 md:gap-3\">\n<div class=\"flex flex-grow flex-col max-w-full\">\n<div class=\"min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+&amp;]:mt-5 overflow-x-auto\" data-message-author-role=\"assistant\" data-message-id=\"fa2644a8-6807-47fd-9acb-db50c8be14dc\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light\">\n<p>These are two extremely important aspects in obtaining quality meat with such a sought-after flavor. Regarding aging, there are two major &#8220;trends&#8221; of opinion that differ fundamentally: <strong>the Wet-Aging system <\/strong>and<strong> the Dry-Aging system.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>1. Wet-Aging: The pieces will be vacuum-sealed immediately after butchering, packaged, and subjected to the aging process at a temperature of +\/- 0\u00b0C. The low temperature slows down the aging process, which is beneficial for the transportation of the meat. Supporters of this aging method promise the preservation of the original (unaltered) taste of the meat matured through this method.<\/p>\n<p>&nbsp;<\/p>\n<p>2. Dry-Aging: This is a classic aging method used for hundreds of years. The meat will age unpackaged at a temperature of approximately 1-3\u00b0C and a relative humidity of 75-85%. A typical characteristic of this aging method is the loss or reduction of liquids from the meat. The taste is shaped, among other things, by the evaporation of water. Ensuring constant humidity and temperature conditions is crucial for this aging method. In both methods, enzymes act after butchering to transform proteins into amino acids, ensuring the future taste of the meat.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>These are two extremely important aspects in obtaining quality meat with such a sought-after flavor&#8230;.<\/p>\n","protected":false},"author":72,"featured_media":21888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,346],"tags":[],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2022\/01\/dry-ager-2.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23512"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/comments?post=23512"}],"version-history":[{"count":0,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media\/21888"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media?parent=23512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/categories?post=23512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/tags?post=23512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}