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Process: Meat is hung or placed on racks in a controlled, open-air environment. Effect: Concentrated flavor, more tender texture.

Process: Meat is aged inside vacuum-sealed bags. Effect: Tenderizes meat without altering flavor profile significantly.

Process: Meat is rapidly chilled at extremely low temperatures using liquid nitrogen or carbon dioxide. Effect: Prolongs freshness, can increase tenderness.

Process: Application of enzymes or acidic solutions to break down connective tissue. Effect: Increased tenderness, potential flavor changes.

Process: Meat is exposed to ultrasonic waves to accelerate the breakdown of proteins. Effect: Increased tenderness, accelerated aging process.

Process: Meat is exposed to very high pressure to disrupt cell structure. Effect: More tender meat, can reduce pathogens.

Process: Electrical currents are passed through the carcass to hasten the onset of rigor mortis. Effect: More uniform and rapid tenderization.

Process: Natural enzymes within the meat act over a period to degrade proteins. Effect: Meat becomes naturally more tender.

Process: Meat is chilled too rapidly before rigor mortis, causing muscle fibers to contract. Effect: Can result in tougher meat if not managed properly.

Process: Meat that has been frozen before rigor mortis and then thawed can undergo this process. Effect: Can make meat tough if not controlled.

Process: Meat is stored at low but not freezing temperatures for extended periods. Effect: Slower aging process, with progressive tenderization and flavor development.

Process: Meat is aged in an environment with controlled oxygen, carbon dioxide, and nitrogen levels. Effect: Slows down spoilage, potentially extending the aging process.

Process: Meat is covered with salt or placed in a salt-rich environment. Effect: Draws out moisture, can amplify flavor and tenderize.

Process: Similar to wet aging, meat is placed in a vacuum environment for the aging process. Effect: Prevents oxidation and moisture loss, similar tenderizing effect as wet aging.