{"id":13639,"date":"2026-04-02T18:12:04","date_gmt":"2026-04-02T16:12:04","guid":{"rendered":"https:\/\/butchershow.it\/?post_type=events-2026&#038;p=13639"},"modified":"2026-04-09T15:51:13","modified_gmt":"2026-04-09T13:51:13","slug":"science-and-innovation-for-meat-professionals-the-stagionello-masterclass","status":"publish","type":"events-2026","link":"https:\/\/butchershow.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":13640,"parent":0,"template":"","giorni-eventi":[183],"aree-espositive-eventi":[181],"class_list":["post-13639","events-2026","type-events-2026","status-publish","has-post-thumbnail","hentry","giorni-eventi-april-13","aree-espositive-eventi-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 | Butcher Show<\/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:\/\/butchershow.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 | Butcher Show\" \/>\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. 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 food pH, temperature, humidity, and ventilation. Significant [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/\" \/>\n<meta property=\"og:site_name\" content=\"Butcher Show\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-09T13:51:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"380\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/\",\"url\":\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/\",\"name\":\"Science and Innovation for Meat Professionals: The Stagionello Masterclass | Butcher Show\",\"isPartOf\":{\"@id\":\"https:\/\/butchershow.it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp\",\"datePublished\":\"2026-04-02T16:12:04+00:00\",\"dateModified\":\"2026-04-09T13:51:13+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#primaryimage\",\"url\":\"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp\",\"contentUrl\":\"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp\",\"width\":600,\"height\":380},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/butchershow.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Science and Innovation for Meat Professionals: The Stagionello Masterclass\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/butchershow.it\/#website\",\"url\":\"https:\/\/butchershow.it\/\",\"name\":\"Butcher Show - professione carne\",\"description\":\"29 marzo | 1 aprile - Fiera di Brescia\",\"publisher\":{\"@id\":\"https:\/\/butchershow.it\/#organization\"},\"alternateName\":\"Butcher Show - professione carne\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/butchershow.it\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/butchershow.it\/#organization\",\"name\":\"Butcher Show\",\"alternateName\":\"Butcher Show\",\"url\":\"https:\/\/butchershow.it\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/butchershow.it\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/butchershow.it\/wp-content\/uploads\/2025\/06\/butchershow_light_preview-1.png\",\"contentUrl\":\"https:\/\/butchershow.it\/wp-content\/uploads\/2025\/06\/butchershow_light_preview-1.png\",\"width\":1512,\"height\":940,\"caption\":\"Butcher Show\"},\"image\":{\"@id\":\"https:\/\/butchershow.it\/#\/schema\/logo\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Science and Innovation for Meat Professionals: The Stagionello Masterclass | Butcher Show","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/","og_locale":"en_US","og_type":"article","og_title":"Science and Innovation for Meat Professionals: The Stagionello Masterclass | Butcher Show","og_description":"A technical and scientific deep dive into the dry-aging and maturation processes of meat, analyzed through the innovative and patented Stagionello technology. 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 food pH, temperature, humidity, and ventilation. Significant [&hellip;]","og_url":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/","og_site_name":"Butcher Show","article_modified_time":"2026-04-09T13:51:13+00:00","og_image":[{"width":600,"height":380,"url":"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp","type":"image\/webp"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/","url":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/","name":"Science and Innovation for Meat Professionals: The Stagionello Masterclass | Butcher Show","isPartOf":{"@id":"https:\/\/butchershow.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#primaryimage"},"image":{"@id":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#primaryimage"},"thumbnailUrl":"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp","datePublished":"2026-04-02T16:12:04+00:00","dateModified":"2026-04-09T13:51:13+00:00","breadcrumb":{"@id":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#primaryimage","url":"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp","contentUrl":"https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp","width":600,"height":380},{"@type":"BreadcrumbList","@id":"https:\/\/butchershow.it\/en\/evento-2026\/science-and-innovation-for-meat-professionals-the-stagionello-masterclass\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/butchershow.it\/en\/"},{"@type":"ListItem","position":2,"name":"Science and Innovation for Meat Professionals: The Stagionello Masterclass"}]},{"@type":"WebSite","@id":"https:\/\/butchershow.it\/#website","url":"https:\/\/butchershow.it\/","name":"Butcher Show - professione carne","description":"29 marzo | 1 aprile - Fiera di Brescia","publisher":{"@id":"https:\/\/butchershow.it\/#organization"},"alternateName":"Butcher Show - professione carne","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/butchershow.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/butchershow.it\/#organization","name":"Butcher Show","alternateName":"Butcher Show","url":"https:\/\/butchershow.it\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/butchershow.it\/#\/schema\/logo\/image\/","url":"https:\/\/butchershow.it\/wp-content\/uploads\/2025\/06\/butchershow_light_preview-1.png","contentUrl":"https:\/\/butchershow.it\/wp-content\/uploads\/2025\/06\/butchershow_light_preview-1.png","width":1512,"height":940,"caption":"Butcher Show"},"image":{"@id":"https:\/\/butchershow.it\/#\/schema\/logo\/image\/"}}]}},"uagb_featured_image_src":{"full":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp",600,380,false],"thumbnail":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4-150x150.webp",150,150,true],"medium":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4-300x190.webp",300,190,true],"medium_large":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp",600,380,false],"large":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp",600,380,false],"1536x1536":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp",600,380,false],"2048x2048":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp",600,380,false],"fullscreen-thumb":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp",600,380,false],"sponsor-thumb":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4-210x133.webp",210,133,true],"gallery-thumb":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4.webp",600,380,false],"speakers-thumb":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4-500x380.webp",500,380,true],"partner-big":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4-474x300.webp",474,300,true],"partner-medium":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4-316x200.webp",316,200,true],"partner-small":["https:\/\/butchershow.it\/wp-content\/uploads\/2026\/04\/masterclass_stagionello-4-237x150.webp",237,150,true]},"uagb_author_info":{"display_name":"wndr-adm","author_link":"https:\/\/butchershow.it\/en\/author\/"},"uagb_comment_info":0,"uagb_excerpt":"A technical and scientific deep dive into the dry-aging and maturation processes of meat, analyzed through the innovative and patented Stagionello technology. 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 food pH, temperature, humidity, and ventilation. Significant&hellip;","_links":{"self":[{"href":"https:\/\/butchershow.it\/en\/wp-json\/wp\/v2\/events-2026\/13639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/butchershow.it\/en\/wp-json\/wp\/v2\/events-2026"}],"about":[{"href":"https:\/\/butchershow.it\/en\/wp-json\/wp\/v2\/types\/events-2026"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/butchershow.it\/en\/wp-json\/wp\/v2\/media\/13640"}],"wp:attachment":[{"href":"https:\/\/butchershow.it\/en\/wp-json\/wp\/v2\/media?parent=13639"}],"wp:term":[{"taxonomy":"giorni-eventi","embeddable":true,"href":"https:\/\/butchershow.it\/en\/wp-json\/wp\/v2\/giorni-eventi?post=13639"},{"taxonomy":"aree-espositive-eventi","embeddable":true,"href":"https:\/\/butchershow.it\/en\/wp-json\/wp\/v2\/aree-espositive-eventi?post=13639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}