Dry Aging Meat: Exploring Flavor, Safety, and Best Practices w/ Dr. John Scanga
In today's episode, we have Dr. John Scanga delving into the world of dry aging meat, covering everything from its definition and principles to packaging. During this episode, we address the growing demand for dry-aged meat, the challenges faced in the process, and the best practices to ensure both flavor and food safety.
Episode Transcript
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