Changes

'''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.

==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]

[[Category:Food Terms]]

[[Category:Food Terms]]