{"id":25543,"date":"2026-05-15T10:00:14","date_gmt":"2026-05-15T08:00:14","guid":{"rendered":"https:\/\/www.ilerfred.com\/?p=25543"},"modified":"2026-04-21T17:02:08","modified_gmt":"2026-04-21T15:02:08","slug":"el-fred-lingredient-invisible-en-la-maduracio-de-la-carn","status":"publish","type":"post","link":"https:\/\/www.ilerfred.com\/ca\/el-fred-lingredient-invisible-en-la-maduracio-de-la-carn\/","title":{"rendered":"El Fred: l&#8217;ingredient invisible en la maduraci\u00f3 de la carn"},"content":{"rendered":"<p><em>Torregrosa, departament R+D+I, Industrial Lleidatana del Fred SLU, C. Josep Segura i Farr\u00e9, 706, 25191, Lleida<\/em><\/p>\n<p>Quan pensem en una cambra frigor\u00edfica, solem imaginar un lloc que simplement det\u00e9 el temps perqu\u00e8 els aliments no s&#8217;espatllin. No obstant aix\u00f2, en el m\u00f3n de la maduraci\u00f3 de la carn en sec (dry\u00a0aging, en angl\u00e8s), el fred no \u00e9s un bot\u00f3 de pausa, sin\u00f3 un director d&#8217;orquestra que permet que la qu\u00edmica natural transformi una pe\u00e7a de carn comuna en una menja d&#8217;alta cuina.<br \/>\nLa maduraci\u00f3 de la carn en cambra exigeix un control rigor\u00f3s de la temperatura per a garantir un producte tendre, sabor\u00f3s i segur per al consum. Si no es mantenen les condicions de fred necess\u00e0ries, els bacteris es multipliquen amb rapidesa i la carn es deteriora, incrementant el risc sanitari. Aix\u00ed mateix, el refredament adequat permet que els enzims naturals del m\u00fascul actu\u00efn de manera lenta i progressiva, afavorint la millora de la textura i del sabor.<\/p>\n<h2><strong>L&#8217;equilibri entre vida i descomposici\u00f3<\/strong><\/h2>\n<p>La maduraci\u00f3 \u00e9s un proc\u00e9s post mortem mitjan\u00e7ant el qual la carn es torna progressivament m\u00e9s tendra; en ess\u00e8ncia, es tracta d&#8217;una descomposici\u00f3 controlada. Per a aconseguir aquest estovament, intervenen enzims com les\u00a0catepsinas\u00a0i les\u00a0calpa\u00ednas, que degraden de manera gradual les fibres musculars m\u00e9s resistents.<br \/>\nEl control de la temperatura \u00e9s fonamental. Si aquesta fos massa elevada, els bacteris responsables de la putrefacci\u00f3 es multiplicarien r\u00e0pidament i la carn es deterioraria. Si, per contra, la temperatura descend\u00eds per sota del punt de congelaci\u00f3, l&#8217;activitat enzim\u00e0tica es detindria per complet. Per aix\u00f2, mantenir un rang t\u00e8rmic prec\u00eds, generalment entre 0\u202f\u00b0C i 4\u202f\u00b0C, permet frenar el creixement microbi\u00e0 alhora que els enzims continuen treballant lentament per a millorar la textura.<br \/>\nEn maduracions prolongades, com les realitzades en armaris de maduraci\u00f3 seca, s&#8217;empren temperatures encara m\u00e9s pr\u00f2ximes al punt de congelaci\u00f3, aproximadament entre \u22120,5\u202f\u00b0C i 1\u202f\u00b0C. Aquest ajust extrem maximitza la seguretat aliment\u00e0ria sense detenir l&#8217;acci\u00f3 enzim\u00e0tica que transforma l&#8217;estructura de la carn.<\/p>\n<h2><strong>El control de la humitat i el segellament natural<\/strong><\/h2>\n<p>El fred en aquestes cambres no \u00e9s est\u00e0tic; est\u00e0 \u00edntimament lligat al control de la humitat. Entre altres factors, el fred ajuda a extreure la humitat de la superf\u00edcie de la carn de manera gradual.<br \/>\nEn la superf\u00edcie es desenvolupa una escor\u00e7a fosca i seca que actua com una protecci\u00f3 natural per a l&#8217;interior de la pe\u00e7a. A mesura que la carn perd humitat, fins entre un 20\u202f% i un 30\u202f% del seu volum, els sabors s&#8217;intensifiquen, generant matisos que recorden a la nou, el formatge curat o la mantega.<\/p>\n<h2><strong>La seguretat aliment\u00e0ria com a prioritat<\/strong><\/h2>\n<p>Sense un control estricte de la temperatura i de la humitat, la proliferaci\u00f3 de bacteris pat\u00f2gens com a Salmonel\u00b7la o Listeria seria inevitable. Les cambres de maduraci\u00f3 modernes empren sistemes de ventilaci\u00f3 cont\u00ednua que eviten la formaci\u00f3 de zones amb temperatures inestables. Gr\u00e0cies a aquest fred uniforme i constant, el producte final no sols aconsegueix una qualitat sensorial excepcional, sin\u00f3 que tamb\u00e9 es mant\u00e9 plenament segur per al consum.<br \/>\nEl fred aplicat en la maduraci\u00f3 pret\u00e9n crear un entorn controlat en el qual el temps i els enzims actuen en harmonia, transformant la textura i real\u00e7ant el sabor de manera natural.<\/p>\n<h3><strong>Bibliografia<\/strong><\/h3>\n<blockquote><p>American Society of Heating, Refrigerating and Air-Conditioning Engineers. (1959). <em>ASHRAE Journal<\/em>.<\/p>\n<p>EFSA Panel on Biological Hazards (BIOHAZ). Scientific Opinion on the microbiological safety of aged meat. (2020). <em>EFSA Journal<\/em>, <em>18(3):7745<\/em>. https:\/\/doi.org\/10.2903\/j.efsa.2020.7745<\/p>\n<p>Europea, P. E. y C. de la U. (2004). Reglamento (CE) n.<sup>o<\/sup> 853\/2004 del Parlamento Europeo y del Consejo. <em>Diario Oficial de La Uni\u00f3n Europea<\/em>, <em>L<\/em>\u2013<em>139<\/em>, 55\u2013205. https:\/\/doi.org\/10.1038\/532441b<\/p>\n<p>Fidel Toldr\u00e1. (2004). <em>Dry<\/em><em>\u2010<\/em><em>Cured Meat Products<\/em>. Wiley. https:\/\/doi.org\/10.1002\/9780470385111<\/p>\n<p>Koutsoumanis, K., Allende, A., Alvarez-Ord\u00f3\u00f1ez, A., Bover-Cid, S., Chemaly, M., De Cesare, A., Herman, L., Hilbert, F., Lindqvist, R., Nauta, M., Peixe, L., Ru, G., Simmons, M., Skandamis, P., Suffredini, E., Blagojevic, B., Van Damme, I., Hempen, M., Messens, W., &amp; Bolton, D. (2023). Microbiological safety of aged meat. <em>EFSA Journal<\/em>, <em>21<\/em>(1). https:\/\/doi.org\/10.2903\/j.efsa.2023.7745<\/p>\n<p>Lawrie, R.A; Ledward, D. A. (2006). Woodhead Publishing in Food Science, Technology and Nutrition. In <em>Lawrie\u2019s meat science<\/em> (p. 442). Woodhead Publishing Ltd.<\/p>\n<p>Savell, J. W. (2008). Dry Aging of Beef: Executive summary. <em>American Meat Science Association (AMSA)<\/em>, 16. http:\/\/www.beefissuesquarterly.com\/CMDocs\/BeefResearch\/PE_Executive_Summaries\/Dry_Aging_of_Beef.pdf<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Torregrosa, departament R+D+I, Industrial Lleidatana del Fred SLU, C. Josep Segura i Farr\u00e9, 706, 25191, Lleida Quan pensem en una cambra frigor\u00edfica, solem imaginar un lloc que simplement det\u00e9 el temps perqu\u00e8 els aliments no [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":25858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_ilerfred_token_variable":"token","_ilerfred_token_code":"","_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[26],"tags":[79,106,90,89,80,105,83,84],"class_list":["post-25543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies","tag-cadena-de-frio-ca","tag-carnica-ca","tag-conservacio","tag-fred-industrial","tag-frio-industrial-ca","tag-maduracio-de-carn","tag-refrigeracion-ca","tag-sostenible-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - 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