The best way to tenderise and flavour that nyama choma

Postmortem aging, sometimes called “conditioning” or “ripening,” is a natural process which improves the palatability attributes of meat, especially cuts from the rib and loin. Commercially, postmortem aging is accomplished by subjecting carcasses, primal or sub primal cuts to controlled refrigerated (above freezing) storage conditions. Of the palatability attributes of beef steaks, tenderness is the attribute most demanded by consumers, and the improvement in tenderness is the primary reason for postmortem aging. Postmortem aging, however, also improves the attribute of flavour.

The two methods of aging meat

Aging or conditioning as it is called in many countries improves the tenderness and flavour of meat. There are two methods for aging meat: wet aging and dry aging.

Dry aging

Dry aging is more expensive and takes long. Meat which is dry-aged is hung in a clean, temperature and humidity controlled cooler for two to four weeks. During this time, enzymes within the meat break down the muscle and connective tissue making it tender. Moisture is lost from the outer parts of the carcass causing an inedible crust to form which must be trimmed off and discarded. The carefully controlled environment, the time involved, and the loss of outer portions of the carcass make dry aging a costly process.

Wet aging

Wet aging occurs when meat and its own juices is vacuum packed in plastic and boxed for distribution. Because the plastic packaging does not allow loss of moisture, the meat may absorb more moisture which results in an increase in juiciness and tenderness. Both methods of aging work well and can create a better product. The difference is that dry aging gives a more distinctive flavour while wet aging is much less costly and allows for a quicker entry to the market and therefore a much longer shelf-life.

The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment.