The invention consists in the definition of a procedure according to theoretical and experimental guidelines and related equipment that have allowed us to substantially modify regarding the prior art the treatment of food, especially of animal origin, in the Maturation and cooking phases, thus integrating most of the benefits of both processes. This process obtained according to the idea of the invention improves the characteristics of chewability, digestibility, presence of nutrients and hydration of the food. Moreover, this invention ensures the absence of toxic substances due to cooking processes and improves the contribution of food marination and aromatic substances.
