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Biotechnology to age meat

2016-03-04 16:42:18 | ビジネス
Latest biotechnology to age meat

Produce meat of consistently high quality, two young Swiss entrepreneurs, Lucas Oechslin and Marco Tessaro, developed a new maturation procedure.

Traditional methods with the latest biotechnology to age meat to get a distinctive aroma and a unique taste.

The special mold culture (a worldwide patent) the company has developed allows natural refining by mold.

Beef, veal and pork:

+ dry aged and matures for several weeks on the bone
+ hand-sprayed with a special mold
+ high quality is always consistent
+ flash freezing
+ longer shelf life
+ complies with the regulations of the health department


Some people think mold is ugly. I really can’t understand that. It looks just like a magical forest; don’t you think so?

http://luma-dac.com/en/
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