PROCESS FOR DRY AGING MEAT
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United States of America Patent
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Nov 10, 2022
app pub date -
May 4, 2022
filing date -
May 5, 2021
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A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, controls odors and sanitary conditions for the dry aging process.
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