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<blockquote data-quote="3waycross" data-source="post: 848403" data-attributes="member: 6713"><p>Dun got it right. Everything else is just marketing. </p><p></p><p>BTW it doesn't hurt a carcass to "hang" like that but unless it is under bacteriostatic lights or in a room with bacteriostatic air filters it can grow bacteria at a pretty rapid rate., also the temps had better be in that 29 to 31 degree range to slow the bacterial growth also. The thing to be aware of is that the meat doesn't tenderize from bacterial action, it tenderizes primarily from enzyme action.</p><p></p><p>For what it's worth; my training was that bacteria does not grow in a linear progression as in 30,000ppm at 29 degrees and 40,000 at 30 degrees. We were taught that it grows in a geometric progression,as in doubling for every degree increase in temps,30,60,120,240,000ppm</p></blockquote><p></p>
[QUOTE="3waycross, post: 848403, member: 6713"] Dun got it right. Everything else is just marketing. BTW it doesn't hurt a carcass to "hang" like that but unless it is under bacteriostatic lights or in a room with bacteriostatic air filters it can grow bacteria at a pretty rapid rate., also the temps had better be in that 29 to 31 degree range to slow the bacterial growth also. The thing to be aware of is that the meat doesn't tenderize from bacterial action, it tenderizes primarily from enzyme action. For what it's worth; my training was that bacteria does not grow in a linear progression as in 30,000ppm at 29 degrees and 40,000 at 30 degrees. We were taught that it grows in a geometric progression,as in doubling for every degree increase in temps,30,60,120,240,000ppm [/QUOTE]
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