Meat Science Review Impact of two chamber RH on water loss in dry-aged beef Ana Paula Da Silva Bernardo Carolina Lugnani Gomes Sérgio Bertelli Pflanzer Felipe Marinelli Silva July 6, 2018 No Comments Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.Read More
