{"id":2438,"date":"2020-09-23T20:23:31","date_gmt":"2020-09-23T18:23:31","guid":{"rendered":"https:\/\/www.braher.com\/non-classifiee\/why-should-the-meat-be-hung-up"},"modified":"2020-11-19T11:13:10","modified_gmt":"2020-11-19T10:13:10","slug":"pourquoi-la-viande-devrait-elle-etre-suspendue","status":"publish","type":"post","link":"https:\/\/www.braher.com\/fr\/nouvelles\/pourquoi-la-viande-devrait-elle-etre-suspendue","title":{"rendered":"POURQUOI LA VIANDE DEVRAIT-ELLE \u00caTRE SUSPENDUE ?"},"content":{"rendered":"

La suspension de la viande<\/em> est le processus de vieillissement ou de maturation de la viande en suspendant la carcasse (ou une partie de celle-ci) \u00e0 un crochet. Elle se fait g\u00e9n\u00e9ralement dans une pi\u00e8ce \u00e0 temp\u00e9rature contr\u00f4l\u00e9e et \u00e0 bonne circulation d’air. Les boucheries ont une pi\u00e8ce de vieillissement, qui est en fait un grand r\u00e9frig\u00e9rateur avec un grand ventilateur.<\/p>\n

Pendant la suspension, les enzymes de la viande rendent les fibres musculaires plus souples et plus \u00e9lastiques, ce qui finit par rendre la viande tendre<\/strong>. En fait, le processus de vieillissement est \u00e9galement le d\u00e9but de la d\u00e9composition, mais il n’y a pas lieu de s’inqui\u00e9ter, car lorsque le boucher le conserve dans les bonnes conditions et \u00e0 la bonne temp\u00e9rature, la d\u00e9composition proprement dite qui ab\u00eemera la viande ne se produira pas avant des semaines, voire des mois.<\/p>\n

\"\"<\/p>\n

La viande perd de l’humidit\u00e9 lorsqu’elle est suspendue, ce qui est excellent pour la cuisson. La jeune viande est g\u00e9n\u00e9ralement humide et avant d’\u00eatre suspendue, elle contient trop d’eau pour que si elle n’est pas retir\u00e9e, elle finisse dans la po\u00eale. L’humidit\u00e9 se dilate pendant la cuisson et s’infiltre \u00e0 travers les fibres \u00e9tir\u00e9es de la viande. Il est int\u00e9ressant de noter que cela signifie que la \u00ab\u00a0viande humide\u00a0\u00bb finit en fait par \u00eatre plus s\u00e8che apr\u00e8s la cuisson<\/strong>. La viande bien pendue est plus savoureuse et plus tendre que la viande non pendue, c’est aussi simple que cela.<\/p>\n

\n
Garder la viande suspendue est probablement l’\u00e9tape la plus importante d’une bonne boucherie. C’est vraiment important pour la qualit\u00e9 de la viande.<\/h5>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

La suspension de la viande est le processus de vieillissement ou de maturation de la viande en suspendant la carcasse (ou une partie de celle-ci) \u00e0 un crochet. Elle se fait g\u00e9n\u00e9ralement dans une pi\u00e8ce \u00e0 temp\u00e9rature contr\u00f4l\u00e9e et \u00e0 bonne circulation d’air. Les boucheries ont une pi\u00e8ce de vieillissement, qui est en fait un […]<\/p>\n","protected":false},"author":1,"featured_media":2419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72],"tags":[],"class_list":["post-2438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nouvelles"],"yoast_head":"\nPOURQUOI LA VIANDE DEVRAIT-ELLE \u00caTRE SUSPENDUE ? - 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\/fr\/nouvelles\/pourquoi-la-viande-devrait-elle-etre-suspendue\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"POURQUOI LA VIANDE DEVRAIT-ELLE \u00caTRE SUSPENDUE ? - Braher\" \/>\n<meta property=\"og:description\" content=\"La suspension de la viande est le processus de vieillissement ou de maturation de la viande en suspendant la carcasse (ou une partie de celle-ci) \u00e0 un crochet. Elle se fait g\u00e9n\u00e9ralement dans une pi\u00e8ce \u00e0 temp\u00e9rature contr\u00f4l\u00e9e et \u00e0 bonne circulation d’air. 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