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Prof. Fahim Aziz Eldin Mohamed Shaltout :: Publications: |
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| Title: | Dry-Aged Meat and their Importance |
| Authors: | Shaltout FA |
| Year: | 2024 |
| Keywords: | Spoiling; Bacteria; Meat; Wet-or-Dry-Aging |
| Journal: | Open J of Frail Sci |
| Volume: | 2 |
| Issue: | 1 |
| Pages: | 1 - 5 |
| Publisher: | Not Available |
| Local/International: | International |
| Paper Link: | Not Available |
| Full paper | Fahim Aziz Eldin Mohamed Shaltout_dry-aged-meat-and-their-importance.pdf |
| 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. |
