Changes

'''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.

'''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==

* [[Food storage]]

* [[Food storage]]

* [[Preservation (food)]]

* [[Preservation (food)]]

{{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]]