The aging process will make the meat texture taste softer and tender because of the disintegration of the connective tissue. It is tender and pliable to eat, and the gluten of meat also becomes better to chew.
How scientific methods quantify the so-called meat texture tenderness and good chewing
Using Digital Force Gauge - measure meat penetration force to quantify the so-called texture tenderness and good chewing
The photo shows Digital Force Gauge that used by King Son in the dry aged beef experiment for meat texture penetration force test. a 42-day dry aged beef penetration force measurement curve
Picture 16: Using Digital Force Gauge completes the 42-day dry aged beef penetration force measurement figure & chart.
Picture 17: the 35-day dry aged pork penetration force measurement figure & chart.