Fahim Aziz Eldin Mohamed Shaltout
Prof. Emeritus
Dry-Aged Meat and their Importance
Open J of Frail Sci • 2024
Publication Information
Authors
Shaltout FA
Keywords
Spoiling; Bacteria; Meat; Wet-or-Dry-Aging
Journal
Open J of Frail Sci
Publisher
Not Available
Volume
2
Issue
1
Pages
1 - 5
publication.type
International
Paper Link
Not Available
Supplementary Materials
Fahim Aziz Eldin Mohamed Shaltout_dry-aged-meat-and-their-importance.pdf
Abstract
The Bacteria that cause the spoiling may ruin meat, a mainstay in our diets. The Breed, age, feed type, breeding, and aging duration are some of the characteristics that affect tenderness, juiciness, and taste. Wet- or dry-aging are the two aging methods
that accommodate customer preferences. While the wet aging supports the lactic acid bacteria, the dry aging encourages the
acidic conditions. To optimize the aging process, the microbiology and the technological knowledge are essential.
that accommodate customer preferences. While the wet aging supports the lactic acid bacteria, the dry aging encourages the
acidic conditions. To optimize the aging process, the microbiology and the technological knowledge are essential.