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m Reverted edits by 96.255.207.222 (talk) (HG)
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Changing short description from "Process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging" to "Culinary process"
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{{Short description|Culinary process}}
[[File:Meat hanging in cooler room-01.jpg|thumb|Meat hanging in a cooler room. Freshly slaughtered animals are on the left, day-old animals on the right.]]
'''Meat hanging''' is the [[culinary]] process of [[dry-aging]] meat to develop its flavor and tenderness.
It is applied both to [[beef]] and to [[game (hunting)|game]].
==
Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition.<ref>''[[Oxford English Dictionary]]'', 3rd edition, ''s.v.'' [https://www.oed.com/view/Entry/76548 high ''adj.'' A.II.12d], [https://www.oed.com/view/Entry/76548 gamey 1a]</ref>
Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the [[oxygen]] that is in the proteins of the blood. This normal biological process creates a chemical by-product known as [[lactic acid]]. Since the blood is no longer being circulated through the body, the [[lactic acid]] starts to break down the muscle and connective tissues around it.<ref name="goodcooking" />▼
==Dry-aging beef==
The process takes, at a minimum, eleven days. At this point, the meat will noticeably taste better. However, the longer the meat is hung, the better the flavor will be. This length of time also results in a greater chance that the meat will spoil. Therefore, most companies will only hang meat for 20–30 days.<ref name="about.com" /> Furthermore, dry aged meat will shrink, as much of the water has been evaporated. This loss of mass causes the meat to shrink 10-15% in size.<ref name ="goodcooking" />▼
For [[dry-aged beef]], the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with [[humidity|relative humidity]] of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents [[bacteria]] from developing on the meat. The meat is checked on regularly.<ref name="about.com"/>
▲Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the [[
Beef’s appearance changes through the dry aging process. The meat will change color from red to purple and will be much firmer than fresh meat.<ref name="goodcooking" />▼
▲The process takes
==Popularity==▼
▲
▲===Popularity===
In the 1960s, the cheaper [[Beef aging#Wet-aged beef|wet-aging process]] largely displaced dry aging as dry-aged meat is 15–25% more expensive than wet-aged beef: dry hanging rooms are expensive; meat weight is reduced through evaporation; and some proportion of meat spoils.<ref name="winnmeat" /><ref name="goodcooking" />
Dry aging became more popular in the 1980s, and dry aged beef continues to be sold in high-end restaurants around the world.<ref name="winnmeat" />
==See also==
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==References==
{{Reflist|refs=
<ref name="winnmeat">{{ cite web | title = What is Dry Aging? | url = http://www.winnmeat.com/dryaging.shtml | date = February 2011 | publisher = Winn Meat Company|archive-url=https://web.archive.org/web/20110726071857/http://www.winnmeat.com/dryaging.shtml|archive-date=July 26, 2011}}</ref>
<ref name="goodcooking">{{ cite web | title = Dry Aging Beef | url = http://goodcooking.com/steak/dry_aging.htm | date = March 2009 | publisher = GoodCooking }}</ref>
<ref name="about.com">{{ cite web | author = Riches, Derrick | title = Aging Beef – Dry Aging: The nearly lost art of the great Steak | url = http://bbq.about.com/cs/beef/a/aa030301a.htm | date = February 2011 | publisher = About.com }}</ref>
}}
{{Meat|state=expanded}}
{{Beef}}
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