Changes

'''Dry Aged''' in the term used to refer to Fresh fresh [[meat]] being held (without [[vacuum packing]]) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures [[temperature]]s (34°F 34 °F to 38°F38 °F), [[humidity]], and airflow to avoid spoilage [[spoil]]age and ensure [[flavor]] enhancement, tenderness, and palatability. ==See also==* [[Food storage]]* [[Preservation (food)]]* [[Dehydration]]* [[Canning]]