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 of flavor and moisture is a key characteristic. The enzymes present in the meat naturally work to tenderize it by breaking down connective tissues and proteins. The duration of wet aging can vary, typically ranging from a few days to several weeks, depending on the desired outcome and the type of meat.

Unlike dry aging, which can result in significant weight loss due to moisture evaporation and the trimming of oxidized surfaces, wet aging minimizes these losses. The vacuum seal prevents oxidation and bacterial spoilage, extending the meat's shelf life while it tenderizes. This method is commonly used for commercially sold steaks and roasts.