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'''Dry Aged''' in the term used to refer to Fresh [[meat]] being held (without vacuum packing) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures (34°F to 38°F), humidity, and airflow to avoid spoilage and ensure [[flavor]] enhancement, tenderness, and palatability.
'''Dry Aged''' in the term used to refer to Fresh [[meat]] being held (without vacuum packing) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures (34°F to 38°F), humidity, and airflow to avoid spoilage and ensure [[flavor]] enhancement, tenderness, and palatability.
==See Also==
* [[Food storage]]
* [[Preservation (food)]]
* [[Dehydration]]
* [[Canning]]
==References==
==References==