How does dry aged meat not go bad?
In: 177
Think of it this way
If you have an apple on the counter , it’s probably fine for a week right? Put it in the fridge and it’s fine for longer.
But if you cut that apple open the inside oxidizes and goes all brown and can rot faster , that’s because apples have a skin on them to act as a protective outer layer
When meat is dry aged it’s usually coated or salted heavily on the outside , it makes the outside utterly useless but it’s like a protective shell to keep organisms out , couple that with low temperatures and a dry environment and bacteria doesn’t have much of a chance to even start
If they can’t get in , they can’t run amok and make stuff go bad for human consumption , all this leaves is all the natural cells and enzymes in the beef which also can break stuff down but in a much slower fashion and one that isn’t dangerous to us and can actually enhance the flavour. Not to mention a lot of water also evaporates, like a lot so the meat gets concentrated.
So overall bacteria get locked out, the environment isn’t beneficial to them and a protective layer that is discarded is formed
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