Aging meat, whether through dry or wet methods, can have a significant impact on its tenderness and flavor. During the aging process, biochemical reactions like proteolysis, lipolysis, and oxidation occur within the muscle tissue. These reactions break down proteins and fats in the meat, resulting in improved texture and sometimes even enhanced flavor. Proteins are degraded by enzymes present in the muscle cells and extracellular matrix during cell death (apoptosis), making the meat more tender.
Properly aged meat undergoes changes that improve its overall quality. The texture becomes more tender as collagen breaks down into gelatin, leading to a softer mouthfeel when consumed. Additionally, flavors become richer and more complex due to the breakdown of fats and proteins within the muscle fibers.