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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | === Aging and tenderization === {{Main|Beef aging}} {{further|Meat#Conditioning|Meat preservation|Meat tenderness}} To improve [[meat tenderness|tenderness]] of beef, it is often aged (i.e., stored refrigerated) to allow endogenous [[proteolytic]] enzymes to weaken structural and [[myofibrillar]] proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses. |
| h Japanese (ja) | === 熟成と軟化 === {{Main/ja|Beef aging/aj}} {{further/ja|Meat/ja#Conditioning|Meat preservation/ja|Meat tenderness/ja}} 牛肉の[[meat tenderness/ja|軟らかさ]]を改善するため、内因性[[proteolytic/ja|タンパク質分解]]酵素が構造的および[[myofibrillar/ja|筋原繊維]]タンパク質を弱めることを可能にするため、しばしば熟成される（すなわち、冷蔵保存される）。湿式熟成は、腐敗と歩留まり損失を減らすために真空包装を使用して達成される。乾式熟成は、湿度制御された冷蔵庫に大部位（通常はリブまたはロイン）を吊るすことを含む。外表面は乾燥し、カビの成長（および湿度が高すぎると腐敗細菌）を支えることができ、切り落としと蒸発による損失をもたらす。 |