Lamb

EFSA looks at factors impacting the safety of meat aging

17 days ago   |   By Food Safety News

Factors affecting the safety of aged meat have been assessed in a European Food Safety Authority opinion.
The impact of dry-aging of beef and wet-aging of beef, pork, and lamb on microbiological hazards and spoilage bacteria was examined.
Wet aging is used for meat stored and refrigerated in a vacuum package, while dry-aged beef is refrigerated without packaging for weeks or months which results in a dry surface that is cut off before preparation.
“Aged meat has risen in popularity in recent years among the food industry and restaurants yet until now there has been a lack of knowledge...
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