wyroby mięsne surowo dojrzewające

English translation: dry-aged meats

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Polish term or phrase:wyroby mięsne surowo dojrzewające
English translation:dry-aged meats
Entered by: drozd_joanna

07:38 Mar 10, 2015
Polish to English translations [PRO]
Science - Nutrition
Polish term or phrase: wyroby mięsne surowo dojrzewające
Zastosowanie wybranych probiotyków jako składników uniwersalnych szczepionek startowych do produkcji innowacyjnych wyrobów mięsnych surowo dojrzewających.
Wędliny surowo dojrzewające

Artykuł naukowy
drozd_joanna
Poland
Local time: 08:31
dry-aged meats
Explanation:
dry-aged meats/meat products

https://www.google.pl/#q="dry-aged meats"

---
OPTIMIZATION OF FERMENTATION CONDITIONS FOR DRY-AGED SIRLOINS WITH PROBIOTIC BACTERIA ADDED
S u m m a r y
The objective of the research conducted was to optimize the fermentation conditions of pork sirloins and to assess the impact thereof on the sensory quality of dry-aged raw meat products with the addition of probiotic bacteria.
http://www.pttz.org/zyw/wyd/czas/2011, 6(79)/036_046_Neffe.p...

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Note added at 2 hrs (2015-03-10 10:21:54 GMT)
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Lub -> dry matured meats/meat products
https://www.google.pl/#q="dry-matured meat"

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Note added at 2 hrs (2015-03-10 10:30:51 GMT)
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Dry Aging

The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 degrees F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85 to reduce water loss. To control bacteria you need a constant flow of air all around the meat, which means it needs to be hanging in a well ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.
http://bbq.about.com/cs/beef/a/aa030301a.htm

Dry aging is the traditional process of placing an entire carcass or wholesale cut (without covering or packaging) in a refrigerated room for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec. All three conditions, although varying widely in commercial practice, are extremely important in the proper postmortem aging of carcasses, as well as beef ribs and loins.
http://www.goodcooking.com/steak/aging/aging.htm
Selected response from:

mike23
Poland
Local time: 08:31
Grading comment
dziękuję za pomoc.
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +1dry-aged meats
mike23
4raw seasoned meats
Jerzy CertTrans
3raw-ripening meat products
bisu
3raw cured meat products
Robert Foltyn


Discussion entries: 1





  

Answers


6 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
raw-ripening meat products


Explanation:
Imho

bisu
Poland
Local time: 08:31
Native speaker of: Polish
Login to enter a peer comment (or grade)

17 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
raw cured meat products


Explanation:
http://www.ncbi.nlm.nih.gov/pubmed/9761337

Robert Foltyn
Poland
Local time: 08:31
Works in field
Native speaker of: Native in PolishPolish
Login to enter a peer comment (or grade)

2 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
dry-aged meats


Explanation:
dry-aged meats/meat products

https://www.google.pl/#q="dry-aged meats"

---
OPTIMIZATION OF FERMENTATION CONDITIONS FOR DRY-AGED SIRLOINS WITH PROBIOTIC BACTERIA ADDED
S u m m a r y
The objective of the research conducted was to optimize the fermentation conditions of pork sirloins and to assess the impact thereof on the sensory quality of dry-aged raw meat products with the addition of probiotic bacteria.
http://www.pttz.org/zyw/wyd/czas/2011, 6(79)/036_046_Neffe.p...

--------------------------------------------------
Note added at 2 hrs (2015-03-10 10:21:54 GMT)
--------------------------------------------------

Lub -> dry matured meats/meat products
https://www.google.pl/#q="dry-matured meat"

--------------------------------------------------
Note added at 2 hrs (2015-03-10 10:30:51 GMT)
--------------------------------------------------

Dry Aging

The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 degrees F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85 to reduce water loss. To control bacteria you need a constant flow of air all around the meat, which means it needs to be hanging in a well ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.
http://bbq.about.com/cs/beef/a/aa030301a.htm

Dry aging is the traditional process of placing an entire carcass or wholesale cut (without covering or packaging) in a refrigerated room for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec. All three conditions, although varying widely in commercial practice, are extremely important in the proper postmortem aging of carcasses, as well as beef ribs and loins.
http://www.goodcooking.com/steak/aging/aging.htm

mike23
Poland
Local time: 08:31
Native speaker of: Native in PolishPolish
PRO pts in category: 4
Grading comment
dziękuję za pomoc.

Peer comments on this answer (and responses from the answerer)
agree  Jacek Konopka
7 hrs
  -> Dzięki
Login to enter a peer comment (or grade)

11 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
raw seasoned meats


Explanation:
option
However, since nutrition labelling is mandated on comparable products such as raw seasoned meats...
https://books.google.com/books?isbn=1444315404

View Stock Photo of Plate Of Raw Seasoned Meat...
www.gettyimages.co.uk/...raw-seasoned-meat.../169264453

Jerzy CertTrans
United States
Local time: 02:31
Native speaker of: Native in PolishPolish
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