The tenderness process:

Meats, although coming from different animal species, all have nutritional characteristics in common, in particular, they provide protein, iron, B vitamins and trace elements.
They must also meet certain criteria, such as color (freshness index), fat infiltration, texture and grain, tenderness, juiciness, smell and taste, which make it healthy and palatable to consumers.
Among these, tenderness is one of the main factors that determine the purchase of meat. It is for this reason that anyone who slaughters should leave the half-carcasses to mature for several days, greatly affecting the quality and tenderness of the meat.
The maturation is a process that takes place after slaughter and that allows the carcasses, already after 7 days of storage in the cold room, to give the right degree of tenderness to the muscle and to have the ideal characteristics in terms of aroma, taste and scent.
Parking in the cold room, which increases with increasing age of the animal, also has negative consequences for the slaughterer, that is, a huge economic effort to keep the capital immobilized in the cell, especially if this process is extended to very long periods (you can reach maturation periods of 21 days), and the considerable decreases in the weight of the half-carcases, which will involve minor earnings on the meat sold.
The process of mechanical tenderization, carried out through the Vepa tenderizers, intervenes on the maturation process, drastically reducing the maturation time of the meat.

The procedure is very simple:

Following boning, the various cuts are passed through our machines, equipped with special blades that separate the muscle fibers in tension, causing a considerable softening, without leaving any trace in the meat and, importantly, this procedure could not be declared on the label.
The aid of the Vepa tenderizer makes it possible to considerably reduce the time of the tederizing process through maturation, prevents the meat muscles from contracting following the low temperatures of the cold room, consequently eliminating weight drops, and increases the ability of the meat fibers to retain the necessary amount of liquid (water and blood) to be juicy and tasty.

In summary, mechanical tentenance involves:

Greater distribution and better softening of the connective tissue inside the muscle;
The predisposition of the surface part of the muscle for better absorption and/or dispersion of any seasonings after injection and during the seasoning process;
The increase in the availability of the myosin protein and the improvement of the binding characteristics of water, reducing cooking times and avoiding the withdrawal of meat and the leakage of liquid from it;
The increase in speed of destruction of tissue membranes (silver skin), starting from the superficial part of the muscle to the inner parts;
The drastic reduction in time compared to the normal maturation process.