Meatico Humidity Control for Dry Aging
Humidity control is crucial in the dry aging process of meat, as it influences the development of flavors, moisture loss, and the prevention of spoilage. With a professional dry-aging cabinet from Meatico, humidity controls are used to maintain consistent humidity.
Here’s a breakdown of how humidity is managed in dry aging:
1. Optimal Humidity Range - The ideal humidity level for dry aging meat is typically between 75% and 85% relative humidity. This range allows for proper moisture evaporation while minimizing the risk of excessive drying or microbial growth.
2. Effects of Improper Humidity
- Too Low Humidity: If the humidity is below 75%, the meat will lose moisture too rapidly, leading to excessive dryness and tough texture.
- Too High Humidity: Humidity levels above 85% can create a breeding ground for harmful bacteria and molds, which may spoil the meat.
While you will probably change the temperature very little during a dry aging cycle, the humidity level may need to be adjusted frequently depending on how the aging process is progressing. For instance, we recommend setting a recipe for 100% fresh piece of meat at 80% for 10 days, 90% for 20 days and then 75% for 30 days.
New Paragraph
