Meat is not only harmless but is also able to cure: this is what has emerged from the studies carried out by the Department of Veterinary Medicine and Animal Production (DMVPA) at Federico II University of Naples and the Department of Precision Medicine at the Luigi Vanvitelli University of Campania. They researched the process of meat maturation invented by Alessandro Cuomo (patent No. 1408549) concerning the method and the actual maturation device, which is currently produced and marketed under license all over the world under the brand name Maturmeat®.

The results of this study are remarkable and they were shared for the first time on 5th October at the seminar "Meat maturation as a means of enhancing meat quality" and then again at the Gustus Fair in Naples, during the conference staged by the Federico II University. The studies that were the subject of the conference focused on beef and buffalo meat. They were carried out under the supervision of Prof. Giuseppe Campanile, Professor of animal technology, as part of the RAZIONALE project (focused on improving food products' functional characteristics and shelf life using innovative techniques in raising buffalo). The project was funded by the Ministry of Economic Development in the context of the 2014-2020 PON Business and Competitiveness drive.

The results confirmed the validity of the Cuomo method and demonstrated how this method, together with the relative maturation device used (patent No. 1408549 issued by the Ministry of Economic Development), is capable of improving meat's nutraceutical qualities, healthiness and organoleptic qualities (tenderness and juiciness), in its various possible maturation times, which may be short, medium or long.

In a manner even more interesting, the illustrative studies of Professor Balestrieri (Department of Precision Medicine at the Luigi Vanvitelli University of Campania) have surprisingly shown that using this method of transformation is able to maintain and increase large functional molecules, in this case anti-inflammatory and antioxidant biomolecules, particularly those in buffalo meat. The possibility of enhancing this type of meat is therefore an opportunity to be seized.

In this regard, Alessandro Cuomo points out that a fundamental element for obtaining an excellent raw material is the supply chain approach and considers that breeding techniques, diet and 360 degree animal welfare are of primary importance. Such statements are in line with the views of Dr. Antonio Limone (Director of IZSM - Istituto Zooprofilattico Sperimentale del Mezzogiorno), who at the 5 October seminar in Naples, made his facilities available for research and development of Alessandro Cuomo’s scientific theories.

To this should be added the emphasis Cuomo placed on the food manufactuer's awareness regarding the provenance of the food he is dealing with. The safety and legality of the food product are often compromised by the lack of information on the part of the food manufacturer, who unknowingly faces violating current legislation concerning the traceability of the transformation process and consequently of the product.

Special guest, National President of the Italian Meat Federation (Federcarni) Maurizio Arosio opened the GUSTUS proceedings. Mr Arosio said that research, science and related technologies were the only viable future path for the noble art of butchery in Italy. Important academics from all over the world attended the event. Presentations by Professor Aniello Anastasio, Professor of Animal Food Products inspection (DMVPA – Federico II University), were particularly authoritative.

He listed all the benefits to buffalo meat production of applying the CUNEO method, through the algorithm implemented by Maturmeat®. The research cleared shows the difference between a normal refrigerated unit for meat and the patented Maturmeat device: the maturation device allows the self-regulation of a microclimatic algorithm according to the real-time analysis of both the maturisation environment and the maturing meat. Maturmeat’s ability to influence the meat’s acidity levels is extremely important.

It does so by a pH-metric system that maintains a safe range and keeps breakdown processes and mouldering at bay. Being able to eat good, safe meat that ‘does you good’ is due not only to good husbandry but also to a patented maturation process, unique of its kind. Thanks to this process the maturation environment can be controlled safely and scientifically through mere physical actions - the only elements in the process.

In virtue of this, the academic world legitimises the use of the definition ‘climatic recipe’, definition coined by Alessandro Cuomo back in June 2009 when registering his ‘Climate Recipe Book (patent no. 1395586 granted by the Ministry of Economic Development). The roads to follow to avoid falling into error that could risk human health, says Cuomo, are just two: “maturing meats by adopting certified technologies and complying with current directives and regulations, or buying already processed meat by sourcing from serious and certified producers”.

In support of this, Professor Campanile, still on the occasion of the 5 October seminar, stated how research is showing that through assigned production and scientifically-tested quality assurance methods, food can become the cure for some pathologies in a totally natural way.

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