Dina villkor var både för varmt och för lågt med fuktighet . Idealisk för "torr åldring" är 32,5 ° F till 33,8 ° F (0,5 ° C till 1,0 ° C) vid 80% -85% fuktighet.
Firstly, temperature control is critical to slow and almost stop the rotting process. Beef is received right after slaughter and it must be held at a core temperature of around zero degrees (this is done by our cool room running between −0.5 and 1 °C). Secondly, airflow is critical. Increasing the airflow around the aging room is needed to make sure that the fresh beef dries as quickly as possible on the surface to stop bacteria and potential mould growth. To achieve this, we have a number of ceiling mounted fans to push air in different directions around the room (Fig. 2). Thirdly, the use of UV lights is crucial to kill any air borne bacteria (Fig. 3). Lastly, the humidity is important and it must be between 80% and 85%.
Kasta den och börja om. (Bonuspoäng för ansträngningen men ... inte många har tålamod att försöka torka ålder sitt eget nötkött)