{"id":2416,"date":"2020-09-23T20:23:31","date_gmt":"2020-09-23T18:23:31","guid":{"rendered":"https:\/\/www.braher.com?p=2416"},"modified":"2020-09-23T20:23:31","modified_gmt":"2020-09-23T18:23:31","slug":"por-que-se-debe-colgar-la-carne","status":"publish","type":"post","link":"https:\/\/www.braher.com\/es\/articulos\/por-que-se-debe-colgar-la-carne","title":{"rendered":"\u00bfPor qu\u00e9 se debe colgar la carne?"},"content":{"rendered":"<p><em>Colgar la carne<\/em> es el proceso de envejecimiento o maduraci\u00f3n de la carne colgando la carcasa (o parte de ella) de un gancho. Se suele hacer en una sala de temperatura controlada, con buena circulaci\u00f3n de aire. En las carnicer\u00edas disponen de una sala de envejecimiento, que es b\u00e1sicamente un gran refrigerador con un gran ventilador.<\/p>\n<p><strong>Durante el colgado, las enzimas de la carne hacen que las fibras de los m\u00fasculos se vuelvan m\u00e1s suaves y el\u00e1sticas, lo que finalmente lleva a que la carne se vuelva tierna<\/strong>. En realidad el proceso de envejecimiento es tambi\u00e9n el comienzo de la descomposici\u00f3n, pero no hay nada de lo que preocuparse, ya que cuando el carnicero la mantiene en las condiciones y temperatura adecuadas, la descomposici\u00f3n real que estropear\u00e1 la carne no ocurrir\u00e1 durante semanas, o incluso meses.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2424 size-full\" src=\"https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada.jpg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada.jpg 1280w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-300x200.jpg 300w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-1024x682.jpg 1024w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-768x512.jpg 768w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-150x100.jpg 150w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-330x220.jpg 330w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-900x600.jpg 900w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-736x490.jpg 736w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-621x414.jpg 621w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-414x276.jpg 414w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-600x400.jpg 600w, https:\/\/www.braher.com\/wp-content\/uploads\/2020\/09\/carne-colgada-1000x666.jpg 1000w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<p>La carne pierde humedad al colgarse, lo que resulta estupendo cuando se cocina. La carne joven suele estar h\u00fameda y antes de colgarla lleva demasiada agua en su interior que si no se elimina termina en la sart\u00e9n. La humedad se expande durante la cocci\u00f3n y se filtra a trav\u00e9s de las fibras estiradas de la carne. <strong>Curiosamente esto significa que la \u00abcarne h\u00fameda\u00bb en realidad termina m\u00e1s seca despu\u00e9s de la cocci\u00f3n<\/strong>. La carne bien colgada es m\u00e1s sabrosa y m\u00e1s tierna que la carne no colgada, es as\u00ed de simple.<\/p>\n<p>&nbsp;<\/p>\n<blockquote>\n<h5 style=\"text-align: center;\">El mantener la carne colgada es probablemente la m\u00e1s importante etapa de una buena carnicer\u00eda. Es realmente importante para la calidad de la carne.<\/h5>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Colgar la carne es el proceso de envejecimiento o maduraci\u00f3n de la carne colgando la carcasa (o parte de ella) de un gancho. Se suele hacer en una sala de temperatura controlada, con buena circulaci\u00f3n de aire. En las carnicer\u00edas disponen de una sala de envejecimiento, que es b\u00e1sicamente un gran refrigerador con un gran [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-2416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articulos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfPor qu\u00e9 se debe colgar la carne? - Braher<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.braher.com\/es\/articulos\/por-que-se-debe-colgar-la-carne\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfPor qu\u00e9 se debe colgar la carne? - Braher\" \/>\n<meta property=\"og:description\" content=\"Colgar la carne es el proceso de envejecimiento o maduraci\u00f3n de la carne colgando la carcasa (o parte de ella) de un gancho. Se suele hacer en una sala de temperatura controlada, con buena circulaci\u00f3n de aire. 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