Difference between revisions of "Dry Aged"
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| − | '''Dry Aged''' in the term used to refer to Fresh [[ | + | '''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. |
==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] |
[[Category:Food Terms]] | [[Category:Food Terms]] | ||