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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 [[temperature]]s (34°F to 38°F), [[humidity]], and airflow to avoid [[spoil]]age and ensure [[flavor]] enhancement, tenderness, and palatability.
==See Also==
==See Also==
==References==
==References==
*[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
*[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
{{reflist|2}}
[[Category:Food Terms]]
[[Category : Food Terms]]
[[Category : Food Preservation]]
[[Category : Food and Drink]]
[[Category : Food Storage]]