Summer, sun, grilling time. You think you've chosen a good piece of meat from the refrigerated counter, put it on the grill, and in a flash it's shrunk by half and is as tough as an old shoe sole. Whether the steak is tender on the grill depends less on the cooking method than on the meat itself. Only through proper storage and aging does it become tender, aromatic and digestible. So that we can fully enjoy the grilling season in the future, researchers at the Fraunhofer Institute UMSICHT are creating a concept for monitoring dry aging for tasty meat enjoyment.