[[{"fid":"134965","view_mode":"default","fields":{"field_file_image_alt_text[und][0][value]":"","field_file_image_title_text[und][0][value]":""},"type":"media","attributes":{"height":140,"width":188,"style":"float: right; margin: 10px;","class":"media-element file-default"}}]]Meat processors can now create distinctive dry-aged and dry-cured meats in-house using DryAgePro® technology and an ordinary refrigeration unit. This technology uses advanced single-layer, moisture- and oxygen-permeable materials that establish a membrane around the meat, protecting it from outside contamination, odors and mold. The technology allows users to offer dry-aged and charcuterie beef, lamb, pork, buffalo, elk and other meat. It provides protection against off-flavors and does not pose a risk of anaerobic bacterial contamination. This safe and affordable process conforms to FDA codes and does not require UV lighting or specialized humidity control.
DryAgePro, www.dryagepro.com
