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Metodologias usadas na maturação da carne de bovino
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Em Portugal,a evolução do consumo de carnes e a constante mudança nas tendências alimentares determinam o futuro do sector das indústrias de processamento de carnes. A crescente procura por melhores produtos fez com que a indústria, os produtores, fornecedores, talhos e restaurantes, adotassem novas estratégias para obter um produto com maior qualidade, como é o caso da carne de bovino maturada, o que implica num maior entendimento de todas as etapas,processos e factores que influenciam a qualidade da carne.Muito utilizado pela indústria de processamento de carnes, a maturação de carne consiste num processo que conduz a um aumento progressivo da tenrura da carne, efetuado com o propósito de acrescentar valor ao produto e melhorar as suas características organoléticas. O objetivo principal do presente trabalho foi recolher e sistematizar o conhecimento atual sobre os processos de maturação, e sobre a situação e evolução do consumo de carnes maturadas em Portugal, centrando-se em particular sobre processos de maturação da carne de bovino. Assim, foi realizada uma revisão bibliográfica que abordou os três métodos de maturação de carne de bovino: wet ageing, dry ageing,e dry ageing in bag. A par da revisão bibliográfica, com o objetivo de obter informação sobre os processos de produção e sobre a evolução dos hábitos de consumo de carnes maturadas em Portugal, realizaram-se várias entrevistas/questionários a diversos Chefs de cozinha, produtores,fornecedores, bem como a jornalistas gastronómicos.Os resultados obtidos indicam que, dadas as suas características peculiares e elevado preço, as carnes maturadas são consumidas por um nicho relativamente restrito de consumidores. Para além disso, muito embora a produção e consumo de carnes maturadas não seja elevado, a maior notoriedade dos Chefs de cozinha, em conjunto com as divulgações jornalísticas, tem levado um aumento progressivo (embora lento) do consumo deste tipo de carne,sendo os cortes mais apreciados o entrecôte,o tomahawk,a vazia e a costela. As carnes mais apreciadas de acordo com os Chefs de cozinha são as que têm tempos de maturação entre 30e 45 dias, e provenientes de bovinos de pastagens nacionais, mais velhos e com mais gordura (o que não era comum em Portugal).
In Portugal, the evolution of meat consumption and the constant changesin food trends determine the future of the meat processing industry sector. The growing demand for better products has led the industry, producers, suppliers, butchers and restaurants to adopt new strategies to obtain a product with higher quality, as it is the case of aged beef, which implies a better understanding of all the steps, processes and factors that influence meat quality.The main objective of the present work was to collect information about the current knowledge on the maturation process, and about thesituation and the evolution of the consumption of aged meats in Portugal. This work was based on a bibliographic review specially focused on the aging of beef and comparing several studies.Widely used by the meat processing industry, the aging process consists of a progressive tenderness of the meat, with the purpose of adding value to the product and improving its organoleptic characteristics. There were three methods of beef aging, wet aging, dry aging, and dry aging in bag.Duo to the growing number of producers, suppliers and restaurants that operate this type of meat, questionnaires were developed for Chefs de cuisine, producers and suppliers, with the objective of obtaining information on the evolution of the consumption of aged meats in Portugal, the processes of production, the breeds, nationalities and age of the cattle selected for aging, the profile of the customers, the most requested cuts, the aging times, the desired characteristics and the best way to cook it.In order to complement the results obtained and achieve the objective of the study, questionnaires were developed for journalists to understand how the evolution of the media and how journalistic outreach influences the eating habits and trends of the Portuguese.
In Portugal, the evolution of meat consumption and the constant changesin food trends determine the future of the meat processing industry sector. The growing demand for better products has led the industry, producers, suppliers, butchers and restaurants to adopt new strategies to obtain a product with higher quality, as it is the case of aged beef, which implies a better understanding of all the steps, processes and factors that influence meat quality.The main objective of the present work was to collect information about the current knowledge on the maturation process, and about thesituation and the evolution of the consumption of aged meats in Portugal. This work was based on a bibliographic review specially focused on the aging of beef and comparing several studies.Widely used by the meat processing industry, the aging process consists of a progressive tenderness of the meat, with the purpose of adding value to the product and improving its organoleptic characteristics. There were three methods of beef aging, wet aging, dry aging, and dry aging in bag.Duo to the growing number of producers, suppliers and restaurants that operate this type of meat, questionnaires were developed for Chefs de cuisine, producers and suppliers, with the objective of obtaining information on the evolution of the consumption of aged meats in Portugal, the processes of production, the breeds, nationalities and age of the cattle selected for aging, the profile of the customers, the most requested cuts, the aging times, the desired characteristics and the best way to cook it.In order to complement the results obtained and achieve the objective of the study, questionnaires were developed for journalists to understand how the evolution of the media and how journalistic outreach influences the eating habits and trends of the Portuguese.
Descrição
Palavras-chave
Maturação Carne de bovino Consumo Gastronomia