Difference between revisions of "Dry Aged"
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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== | ||
Revision as of 08:37, December 26, 2014
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.