Investigation of the meat maturation process

Introduction. This article provides an overview of current research on various methods of maturation (aging) of animal meat, as well as their physico-chemical, sensory and microbiological characteristics. The purpose of the work is to analyze modern methods of studying the processes of maturation (aging) of horse meat, beef and donkey meat. The Research methods. A systematic search process was conducted in the database using specific keywords for the relevant articles from the moment of their creation until November 15, 2024. For a more complete coverage of the relevant literature, the list of links to related articles was studied manually. The Results. The article analyzes the results of experiments performed using the methods of dry and wet maturation of meat. It has been established that the choice of the method of maturation and the diet of animals plays a key role in the formation of organoleptic properties of meat. A comparative assessment of various approaches to maturation has shown that optimal storage and feeding conditions can significantly improve the quality of meat, increasing its nutritional properties and taste characteristics, which is important for the meat industry and consumer preferences. Conclusion. An analysis of modern research on meat aging methods demonstrates the significant influence of various factors on its quality. The aging method, the feeding system and the duration of exposure have a significant impact on the physico-chemical and sensory characteristics of the product. Dry and wet aging, each with its own unique advantages and disadvantages, affect the nutrient content, taste and texture. The use of organic feeds additionally enriches the meat with unsaturated fatty acids, which enhances its nutritional value.

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