Claims Relating to Aged Meat Products Characteristics
Claims Relating to Aged Meat Products Characteristics
02-32806 United States Standards for Livestock and Meat Marketing Claims
DEPARTMENT OF AGRICULTURE Agricultural Marketing Service
- Aged Meat Claims—Background: Aging is the process by which meat (carcasses or cuts) is held at a controlled temperature for a specified period, beginning at the time of harvest, to allow enzymatic activity to degrade complex proteins and promote the development of flavor and tenderness. When product is ‘‘dry aged’’ humidity control is also a critical element of the aging process.
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Claim and Standard:
- Aged Meat Products. —Type of aging and length of postmortem aging (in days) must be specified. The actual number of days aged and type of aging (dry or wet) may also appear on the retail label.
- Beef. —Must be wet aged for a minimum of 21 days or dry aged for a minimum of 35 days.(Source: https://www.gpo.gov)
- 02-32806 United States Standards for Livestock and Meat Marketing Claims
- https://www.gpo.gov/fdsys/pkg/FR-2002-12-30/pdf/02-32806.pdf
