Dry aging pork and beef experiment preview

Pork and beef dry aging experiment preview

• Food processing mainly use the physical properties of their own bio-chemical properties and microbial reactions to change the state of the ingredients themselves, thereby enhancing their nutritional value, food convenience and deliciousness
• According to the actual research results, under the specific conditions, use King Son Convertible IFP Aging Chiller to dry age process pork and beef for 35 days, the pH value and volatile salt nitrogen is in the safe range, the meat tenderness and glutamine acid are significantly improved. In the case study experiment, we observed that dry aging beef developed a special smell flavor similar to milk and cheese.