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The genus Thamnidium, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat. [1] Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage. Dry-aging can take from 15 to 28 ...
The names of the ageing machines include loop ager, festoon ager, cottage steamer, star steamer, and tower ager. Some machines are used for batch processing, while others are used for continuous processing; a loop ager is a continuous type of machine. [1] [9] In some cases, loop ager is also employed in polyester dyeing. [10]
Metal racks in this food dehydrator. Most modern food dehydrators are low-power convection ovens that use heated air flow to reduce the water content of foods. The water content of food is usually very high, typically 80–95% for various fruits and vegetables and 50–75% for various meats.
Schematic diagram of a cryogen-free, or dry, dilution refrigerator precooled by a two-stage pulse tube refrigerator, indicated by the dotted rectangle. A 3 He/ 4 He dilution refrigerator is a cryogenic device that provides continuous cooling to temperatures as low as 2 mK , with no moving parts in the low-temperature region.
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
Unpreserved meat has only a relatively short life in storage. Perishable meats should be refrigerated, frozen, dried promptly or cured. Storage of fresh meats is a complex discipline that affects the costs, storage life and eating quality of the meat, and the appropriate techniques vary with the kind of meat and the particular requirements. [11]