Mature or aged enough
to enter the final stages of
decay?!
Reading this article will provide a different insights. Providing a better understanding of the validity of products, resources and systems in life that concerns the food supply. How mature or aged food should be is all about the biological process of organics. When has it matured or aged, ripened enough to eat, or when has it become too old and entered the final stages of decay?
Introduction:
Whenever I buy fruits, sometimes they aren’t ripened enough to eat immediately. In a more professional context, we could say that the purchased products are not yet mature. This means they have hard skin and the fruit itself remains firm. Neither the smell nor the taste of an immature fruit is pleasant. I intentionally follow this practice. For instance, consider kiwis: I purchase a whole batch of them. I divide them into different groups. Some go into the fridge, others into plastic bags, a final portion is enclosed with a whole lemon outside the fridge. Doing so, I ensure that I have mature kiwifruit available for an extended period. The exciting part: with proper planning and organization, I can enjoy ripened ready to eat kiwis over an extended duration without any going to waste due to rot. Essentially, they are mature (ripened) and ready to eat when I desire!
Decay processes:
Understanding the delicate balance between ripened and rotten fruit requires an exploration of the term decay. When we pluck fruits from the tree, therethrough severing their lifeline of nutrients, their decay process begins. This detachment meanwhile triggers a cascade of physiological changes, including the production of ethylene, a natural plant hormone that governs ripening. Different products emit varying levels of ethylene; some are highly sensitive, while others less so. Ripening entails the conversion of starches into sugars, softening, and the development of Flavors and aroma. When managed effectively, this results in desirable, mature fruit. When decay outpaces ripening, adverse conditions aris culminating in spoilage marked by excessive softening, diminished nutritional value, and the proliferation of fungi and bacteria. The sweet spot lies in the “fully ripe” stage, while the subsequent phase yields an unpleasant taste— a “rotten” Flavors that prompts us to discard over-aged fruit.
Another group of products: “Meat”!
After an animal is slaughtered, the butcher will allow the meat to “rest” or “age.” In Dutch, we say: “het vlees laten besterven,” which translates to “allowing meat to die” in English. The decay process begins.
Without this process the taste of meat isn’t “mature” aged enough! To clarify why: Natural enzymes have to do their work in the meat (breaking down muscle tissue), resulting in improved texture and flavour, for instance. This resting period can vary depending on the type of meat and the desired outcome. We can and do not speak about “a ripened” or a “mature” piece of meat, but we speak about a “well-aged” or “right-rested” piece of meat. The bigger the volume of the meat the longer the required “aging” or ”resting” time. Even the kind of meat can demand different approaches.
The stages of Decay processes overview:
| Fruits | Meat (red) |
|---|---|
| Ripening: Started by ethylene, this stage involves the softening of the fruit, the development of flavour and colour, and the conversion of starches to sugars. | Aging or Resting: This is the controlled enzymatic breakdown of muscle tissue to enhance tenderness and flavour. |
| Mature: The fruit has reached its peak ripeness and is ready to eat. | Over-date/Over-aged: The meat has been aged for too long or not stored properly, leading to a decline in quality. |
| Over-ripened: The fruit has passed its peak and may start to lose texture and flavour quality. | Rotten: The meat has spoiled due to bacterial growth or other factors and is unsafe to eat. |
| Rotten: The fruit has undergone excessive decay, often due to microbial action, and is no longer fit for consumption. | |
What are the risks?
The environment plays a crucial role in controlling these processes. For both product groups. By managing these factors, the industry aims to deliver products that are safe, delicious, and of the highest quality.
For fruits:
Managing temperature, humidity, and ethylene levels will bring control on the ripening – decay process.
For meat:
Temperature and cleanliness are critical to prevent bacterial contamination and spoilage.
What about fish?
Fish storage does meet risks from volatile organic compounds (VOCs), like we saw for meat. Spoilage process of fish leaves VOC’s in the air! Their presence can show the degradation of the fish’s quality. The control of VOCs is important in fish storage to prevent spoilage and keep quality. The use of air purification systems, like the Bluezone, which can neutralize VOCs, could be beneficial in extending the shelf life of fish by supporting a cleaner storage environment.
VOC’s for fish and meat a great risk!
Although fish doesn’t typically need to undergo an aging process, like meat does. Managing VOC exposure is still crucial. Therefor ensuring the quality and safety of stored fish products is a nescitty. Demanding proper storage conditions and control of temperature as also air quality management, as example so remain of great importants.
What about white meat like Chicken?
By ATP standards the upper temperature should not exceed 4°C. Door-openings of trucks (even those trucks complying with ATP certificate) cannot keep the inside temperatures according the demands. Consequently white meat (like chicken) in the cold chain distribution lines is in warmer countries like Türkiye difficult to execute.
Certain volatile organic compounds (VOCs), get released when slaughtered chicken is processed. As result of microbial activity and spoilage, these VOCs can endanger the freshness and quality of the chicken when these end up on the meat. Maintaining proper storage conditions for chicken is crucial to minimize the risks associated with VOCs. This includes keeping the chicken at the correct temperature, ensuring the storage environment is clean, and using packaging that can help control the atmosphere around the chicken to extend its shelf life and support its quality.
In conclussion, air purification equipment in processing rooms (for fruits and vegetables, meat (red & white) as well as for fish), will avoid early bioaerosol contaminations!
