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Ongoing is one research project undertaken by the scientific staff of Crystal S.A. which concerns the development of a professional environmentally friendly Dry Ager. Dry Agers are used for the natural ripening of the meat, making it tender and tasty. During the dry-aging process, the moisture contained in a piece of meat evaporates from the meat, the enzymes inside the muscle cells are released and break down the proteins into amino acids, while some of them create the “umami” giving depth to the taste. At the same time, the connective tissues between the proteins are degraded and as result affect meat tenderness. After the ripening process, the meat is sweeter since meat carbohydrates are converted into sugars. In order the cut of meat to mature in a “dry environment” it needs enough space with good dry air circulation. The temperature of the chamber must be constantly maintained at a level of 0-4 οC and the humidity at a level of 80-85%.
The main goal of the Research Team is the development of a professional Dry Ager with low operating costs and reduced energy consumption. Besides the environmental benefits and reducing of energy consumption, this innovation will also reduce the maintenance costs.
WITH THE CO-FINANCING OF GREECE AND THE EUROPEAN UNION