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Schimmelpilze bei der Fleischreifung

Meat aging is an organic process . To ensure that no health-causing germs or mold develop, hygiene and storage regulations must be meticulously adhered to. Thanks to sophisticated technology, the latter now takes care of itself. Thanks to the globally unique UVC sterilization box (protected as a utility model), the DRY AGER® offers the perfect climate conditions for an all-round enjoyable dry age experience .

Good mold or bad mold?

If you look at articles about dry-age beef, you can't avoid one description: the spicy smell of yeast in the

air and a fluff of mold on the meat. What makes some people shake their heads, makes some dry age lovers scream with joy. Because not all mold is bad mold. As with refined cheese, a mold culture can have positive effects on the taste . But for this it has to be checked. Butcher shops that specialize in meat maturing therefore spray the noble mold cultures onto the outside of the meat pieces. This happens under the highest hygiene conditions. Mold growth is kept in check by the climate. It must not penetrate the outer crust, which ends as a section. Otherwise, the noble meat turns into inedible rotten meat, which in the worst case is dangerous to health.

Simply cut off harmless mold?

Answering the question of which mold is harmless requires a lot of specialist knowledge. If you don't have this, you should definitely avoid mold formation when ripening your own meat. Whether the white fluff actually changes the taste that much remains controversial. The longer the ripening lasts, the more likely mold appears. If the first small spots form, the process should be stopped . Then cut off the outer crust generously. When guiding the knife, avoid contact between the mold and the end piece. Meat treated with noble mold is also cut off in this way.

Climate under control

For meat to mature successfully, the conditions must be right: constant humidity between 75 - 85% and a temperature that is 1-2 degrees, just above freezing. To ensure that mold or bacteria do not multiply in an uncontrolled manner, there must also be perfectly coordinated air circulation and air flow . The DRY AGER® ripening cabinets offer an innovative solution to these three problems. In the cupboard you have full control over the perfect environment for meat maturation. The climate is maintained virtually by itself through fine sensor technology. Temperature and humidity are automatically regulated and the air is sterilized using a special filter. The cabinet is easy to clean, so no unwanted mold growth can occur in the device, even after 15 weeks of meat maturation, which enthusiastic customers confirm. Brand new: The DRY AGER® has an antibacterial surface on the inside of the device as standard, so bacteria and germs are killed immediately upon contact thanks to the silver ions in the material.

Hygiene is the be-all and end-all

Some bacterial strains and mold cultures have a positive effect on meat maturation, such as lactic acid bacteria. Others can cause dangerous mold to form. These cultures are primarily transmitted through unhygienic work. Clean handling of dry-aged beef is therefore a top priority. Work surfaces and appliances should be made of a smooth material so that they are easy to clean - stainless steel is ideal here. For optimal hygiene, they are treated in advance with a food-safe disinfectant. Wear gloves right from the start when processing the meat. Also ensure an unbroken cold chain during transport!


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