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| 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. |