Difference between revisions of "Dry Aged"
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| − | '''Dry Aged''' in the term used to refer to | + | '''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== | ||
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==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]] | ||
Revision as of 09:06, 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.