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 (34 °F to 38 °F), [[humidity]], and airflow to avoid [[spoil]]age and ensure [[flavor]] enhancement, tenderness, and palatability. | |
| + | |||
| + | ==See also== | ||
| + | * [[Food storage]] | ||
| + | * [[Preservation (food)]] | ||
| + | * [[Dehydration]] | ||
| + | * [[Canning]] | ||
| + | |||
==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 Preservation]] | ||
| + | [[Category:Food and Drink]] | ||
| + | [[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.
