What is the process of storing vacuum packaged meats under refrigeration for up to 6 weeks? Group of answer choices Sou

The process of storing vacuum packaged meats under refrigeration for up to 6 weeks is called wet aging. Wet aging involves placing the meat in vacuum-sealed packaging and storing it in a refrigerator at a temperature between 32°F (0°C) and 40°F (4°C). During this time, enzymes naturally present in the meat break down the muscle fibers, resulting in a more tender and flavorful meat. Wet aging is a common method used by many meat processors and butchers to improve the quality of meat before it is sold to consumers.