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Marichu Fresno and Diego Schattenhofer Visit the Set of RTVE's Somos 8, Study and Innovation on the Maturation of Goat Meat

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Science
Diego Schattenhofer and Dr Marichu Fresno, smiling, in front of the 'Entre las Islas' mural

We recently had the honour of taking part in the television programme Somos 8 de RTVE Canarias to talk about an innovative scientific study on the maturation of goat meat. This research, led by our chef Diego Schattenhofer together with Dr Marichu Fresno and the research team at ICIA, is a world first.

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Exploring the maturation of Canarian goat meat

In this study, different maturation processes have been analysed — a complex enzymatic mechanism that enriches the meat with unique nuances of texture, colour, aroma and flavour. Different butchery methods and cooking techniques for the native Canarian goat breeds have also been assessed.

A clear goal: opening up new culinary possibilities

The main goal of this research is to create an authentic, superior-quality product that brings innovation to Canarian gastronomy. Maturation not only enhances the organoleptic properties of the meat, but also opens up new culinary possibilities, allowing its use in preparations beyond the traditional ones.

Chef Diego Schattenhofer, wearing a Taste 1973 chef’s jacket, next to Dr Marichu Fresno

Dishes of matured goat served in clay bowls on a goat hide

Marichu Fresno and Diego Schattenhofer on the set of Somos 8 during filming

Diego Schattenhofer and a cook from his team behind the set table

Diego Schattenhofer talks with Marichu Fresno beside the table with clay bowls

Still life of matured goat meat, potatoes and sauces on a goat hide

Culinary Scientific Study on Matured Goat Meat by Chef Diego Schattenhofer and Dr Marichu Fresno

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For more details on this fascinating study and its impact on our kitchen, keep visiting our blog at diegoschatten.com.

Frequently asked questions

What is meat maturation?
Maturation is an enzymatic process that improves the organoleptic characteristics of meat, such as its texture, flavour and aroma.
Why is maturation important in goat meat?
Maturation in goat meat produces a superior-quality product, enriching its properties and broadening its use in a range of culinary preparations.
What sets this research apart from others?
This research is a world first in the study of native Canarian goat breeds, analysing specific maturation processes, butchery and cooking techniques.
How does this research benefit Canarian gastronomy?
The study brings innovation and quality to Canarian gastronomy, offering new culinary possibilities and raising the value of goat meat in contemporary cooking.

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