märkäkypsytykseen
Märkäkypsytykseen, known in English as wet aging, is a meat aging process where cuts of meat are vacuum-sealed in airtight plastic bags and refrigerated for a period of time. This method contrasts with dry aging, where meat is exposed to air in a controlled environment. The primary benefit of wet aging is the preservation of moisture within the meat, which can lead to a more tender product as enzymes break down muscle tissue.
During the wet aging process, the meat's natural juices are retained within the sealed bag. This concentration
Unlike dry aging, which can result in significant weight loss due to moisture evaporation and the trimming