What is aging

What is aging?

• Aging is a process that meat itself through the interactions between natural enzymes and external microbes to break down the connective tissue within the muscle so the meat becomes more tender, improve meat tenderness, flavor and juicy.
• After aged, enzyme molecules become smaller fragments with flavor, these enzymes break down proteins into savory amino acids, glycogen into glucose with a sweet, in the cooking process, these fragrances also interact each other to form a new molecule, further to add flavors.
• Aging process in wine brewing that can produce new aroma (bouquet) which increases the complexity and sense of coordination for wine.
• Normally, aging process is done at low refrigeration temperature, in order to avoid the invasion of microorganisms and affect the quality.