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New page: Fresh Meat is 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...
Fresh Meat is 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.
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]