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Aging Meat

April 20, 2011

Carcasses or meat are aged by holding them at refrigeration temperatures for extended periods of time after slaughter and initial chill. Aging (or conditioning as it is called in many countries) improves the tenderness and flavor of meat. There are two methods for aging meat: wet aging and dry aging.

Dry aging is much more expensive and takes longer than wet aging. Meat which is dry aged is hung in a very clean, temperature and humidity controlled cooler for a period of two to four weeks. During this time, enzymes within the meat break down the muscle and connective tissue making it tender. Moisture is lost from the outer parts of the carcass causing an inedible crust to form which must be trimmed off and discarded. The carefully controlled environment, the time involved, and the loss of outer portions of the carcass make dry aging a costly process.

Wet aging occurs when meat and its own juices are vacuum packed in plastic and boxed for distribution. Because the plastic packaging does not allow loss of moisture, the meat may absorb more moisture which results in an increase in juiciness and tenderness. Both methods of aging work well and can create a better product. The difference is that dry aging gives a more distinctive flavor while wet aging is much less costly and allows for a quicker entry to the market and therefore a much longer shelf-life.

Due to the carefully controlled conditions required to safely age meat, aging meat at home is not recommended.

Source: http://ag.ansc.purdue.edu/meat_quality/aging_meat.html

Manila residents and tourists spending a vacation in Philippines prefer to travel out of town from Manila to the north to visit Subic, Pampanga, Angeles City and Clark Philippines. While many areas of the Philippines are plagued by crime and security concerns, Clark continues to impress the travel and tourism observers with its immaculately low crime records. Other features of Clark that attract family tourists and those visitors that are health sensitive include low pollution, peace and quiet ambiance and a most welcome absence of traffic congestion.

Many are selling off their assets to start a new life in Philippines, taking advantage of the standard-of-living differential to start a business or just enjoy living in a tropical country. With careful planning, the move to Philippines can work out brilliantly or it can be a painful mistake.

This web site contains articles and information that will be helpful to visitors, residents and tourists traveling out of town from Manila on a short getaway to Subic, Angeles City, Pampanga and Clark Philippines. There are several web sites that contain information that might also be pertinent to what is happening in North Luzon.

For assistance with organizing and planning weddings and garden receptions, log on to http://www.PhilippinesWeddingVenue.com

For assistance with lodgings, accommodations, hotels and resorts near Manila in Subic, Pampanga, Angels City and Clark Philippines log on to http://www.HotelClarkPhilippines.com

While in Clark, one might as well add to the itinerary a visit to the famous Clark Wine Center, the largest wine shop in Philippines which offers over 2000 selections of fine vintage wine from all wine regions, vintages spanning over 50 years covering all price ranges.

http://www.ClarkWineCenter.com

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