{"id":14022,"date":"2026-04-07T17:06:39","date_gmt":"2026-04-07T15:06:39","guid":{"rendered":"https:\/\/bbqexpo.it\/evento-2026\/scienza-e-innovazione-al-servizio-della-carne-la-masterclass-stagionello\/"},"modified":"2026-04-09T10:22:41","modified_gmt":"2026-04-09T08:22:41","slug":"science-and-innovation-for-meat-professionals-the-stagionello-masterclass","status":"publish","type":"events-2026","link":"https:\/\/bbqexpo.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/","title":{"rendered":"Science and Innovation for Meat Professionals: The Stagionello Masterclass"},"content":{"rendered":"\n<p>A technical and scientific deep dive into the <strong>dry-aging and maturation<\/strong> processes of meat, analyzed through the innovative and patented <strong>Stagionello<\/strong> technology.<\/p>\n\n\n\n<p>This masterclass explores the biochemical and microbiological principles that influence quality, tenderness, and flavor development. We will examine advanced technological solutions for the optimal control of <strong>food pH, temperature, humidity, and ventilation<\/strong>. Significant focus will be placed on analyzing critical process parameters, managing various meat types, and optimizing maturation times to achieve specific desired results.<\/p>\n\n\n\n<p>The session will be enriched by the contribution of a <strong>professional butcher<\/strong>, who will share practical experience and offer a concrete perspective on applying <strong>aerobic maturation with controlled pH<\/strong> in a culinary setting to maximize the value of the final product.<\/p>\n\n\n\n<p>This educational path is designed for professionals looking to bridge the gap between tradition and innovation\u2014improving yield, safety, and product value through a controlled, scientific approach.<\/p>\n\n\n\n<p>Speaker: Antonio Cuomo<\/p>\n\n\n\n<p>Target Audience: Beginners and Enthusiasts<\/p>\n\n\n\n<p>Access: Free entry, no reservation required. Simply arrive at the Arena area at the scheduled start time.<\/p>\n\n\n\n<p>Remember to also purchase your <a href=\"https:\/\/ticket.bbqexpo.it\/\" target=\"_blank\" rel=\"noreferrer noopener\">entrance ticket<\/a> to the exhibition.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":13989,"parent":0,"template":"","giorni-eventi-2026":[177],"aree-espositive-eventi-2026":[175],"class_list":["post-14022","events-2026","type-events-2026","status-publish","has-post-thumbnail","hentry","giorni-eventi-2026-april-13","aree-espositive-eventi-2026-events-bbq-expo-arena"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Science and Innovation for Meat Professionals: The Stagionello Masterclass | BBQ Expo - Outdoor Cooking<\/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:\/\/bbqexpo.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Science and Innovation for Meat Professionals: The Stagionello Masterclass | BBQ Expo - Outdoor Cooking\" \/>\n<meta property=\"og:description\" content=\"A technical and scientific deep dive into the dry-aging and maturation processes of meat, analyzed through the innovative and patented Stagionello technology. 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