36. Meat Aging Room Test

For meat aging, Gaina was applied inside a meat storage room in Korea.

The company's purpose for the luxury beef was to further improve the taste by exposing it to negative ions. They started by testing the room. Before Gaina's application, there was no negative ion mass.

Before / 0

After Gaina was applied, the test confirmed a significant negative ion mass increase. The company made the decision to apply Gaina in every meat aging room of their restaurants.

After / 1106

The process of aging meat by negative ions works while the oxidation-reduction slows the spoilage of dry aging meat long past the normal aging period making it possible to increase the amino acids that promote the fermentation conditions by leading enzyme.