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Pykester1
26-03-2008, 04:02 PM
Does anyone know what causes a white fiberous mould build up on beef carcasses in a cold store after they have been hung for a few days? It doesn't seem to effect the overall quality of the beef and can easily be scraped off, but I have had quite a few of my customers ask what causes it and how I can prevent it, but I can't seem to find anything about it on the internet.
Cheers.

chemi-cool
26-03-2008, 04:25 PM
Hi Pykester1,

First thing is to take a sample and find out what it is,

Temperatures might be too high, humidity might be too high, meet was not cleaned before entering cold store,
evaporator coil is dirty, etc, etc.

Check it out.

Chemi:)

Pykester1
26-03-2008, 04:50 PM
Thanks for the info.
Cheers.

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26-03-2008, 05:01 PM
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26-03-2008, 06:55 PM
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flyboy3b
31-03-2008, 01:55 AM
mold is not unusual on dry aged beef. i should say "solid muscle" dry aged beef. it is part of the process of proper aging and some of the best restaurants in the world age their beef that way. it slowly breaks down the connective tissue in the meat making it more tender.

when i say solid muscle,,, i mean,, the mold is only on the outside of the meat because its not been cut yet. after the steaks are cut,, then they are either served right away, or cryovaced.