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 [[temperature]]s ( | + | '''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 | + | ==See also== |
* [[Food storage]] | * [[Food storage]] | ||
* [[Preservation (food)]] | * [[Preservation (food)]] | ||
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{{reflist|2}} | {{reflist|2}} | ||
| − | [[Category : Food Terms]] | + | [[Category:Food Terms]] |
| − | [[Category : Food Preservation]] | + | [[Category:Food Preservation]] |
| − | [[Category : Food and Drink]] | + | [[Category:Food and Drink]] |
| − | [[Category : Food Storage]] | + | [[Category:Food Storage]] |
Latest revision as of 03:19, June 24, 2016
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.