O que é carne maturada?

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De um breve modo, podemos definir como carne maturada aquela que passou por um processo natural e controlado de amaciamento através da degradação ou digestão de proteínas por enzimas.

Maturação consiste em manter a carne fresca a uma temperatura superior ao seu ponto de congelamento que é -1oC para torná-la mais macia e aromática.

Logo após o abatimento do animal o processo de maturação  é iniciado. Os fatores mais importantes para o resultado final seja o melhor são tempo e temperatura.

A temperatura e umidade tem que ter um controle rigoroso e o tempo mínimo de maturação é de 8 dias.

A carne é desossada e embalada a vácuo, impedindo a multiplicação dos microrganismos.

Quanto mais alta a temperatura, mais rapidamente a maturação acontece sobre a carne, porém é maior risco de contaminação e comprometimento do produto.

É normal encontrarmos um líquido escuro nas embalagens de carne maturada. Este líquido acontece por causa da quebra das fibras que libera proteína, água e alguns compostos.

A cor escura tem que ser revertida a um vermelho vivo logo quando a embalagem é aberta, pois é a ausência de oxigênio faz com que a coloração seja opaca.

Após algumas horas de exposição ao meio ambiente, mesmo em presença de oxigênio, a carne tende a uma coloração vermelha escuro, que pode chegar até á cor marrom.

Gosta do assunto e quer entender o processo mais a fundo em cada etapa? Deixo aqui um artigo no Beef Point.

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