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Quality
November 16, 2021
24
MIN
Impact of extended aging on quality – Dr. Michael Colle
This week we share our microphone with Dr. Colle to discuss the effect of extended aging times on beef subprimals on tenderness and other quality attributes. To optimize tenderness, the meat industry utilizes aging as a practice to ensure a good eating experience, but in some cases, there are certain beef cuts that undergo more than 21 days of aging.
Episode Transcript
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