HACCP and UMAi

[Thea]

Brett,

Here are some resources:

From our B2B brand site, DryAgePro.com:
https://www.dryagepro.com/blog/haccp-impact-using-dryagepro-dry-aging-bags-produce-dry-cured-meats

From Meat Science, 2006:
https://www.ncbi.nlm.nih.gov/pubmed/22062568

From Meat Science, 2009:
https://www.researchgate.net/publication/43341073_Effects_of_dry_age_of_bone-in_and_boneless_strip_loins_using_two_aging_processes_for_two_aging_times

We hope this helps.

BagLady