3. . Anna, you could look into the inspection done at the abatoire. A photo and message shared on WhatsApp, Facebook and Twitter warns that people should avoid eating meat with white bubbles or spots because they're signs of animal tuberculosis (TB). I am hoping it is something innocuous like a reaction from acid and a pot's materials, or a trick of the light. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. The best answers are voted up and rise to the top, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. 1. Also, clean your fridge with bleach water. I'm wondering if maybe the meat molded at the butcher and the butcher cut it off or wiped it off, but there were still some spores/roots on the meat that were ready to flourish once the meat thawed out fully. Cooking Recommendations. He holds a Bachelor of Arts in history from Tulane University. Is it edible? For the prettiest kale, look for bright green leaves that were recently harvested. Definitely go to the farmers with your pictures (and some of the meat). Pig's meat is also known as pork, hams, or bacon, and it collectively accounts for 38% of the worldwide meat production. Sadly Gloucestershire Old Spots are currently at risk of extinction and if we are to stand a chance of bringing them back to mainstream livestock status it is essential that we support the breed. You can usually but not always tell when food has spoiled, Amidor says. no, it doesn't seem alarming. The ideal conditions for freezing food, whether its raw or cooked, is 0 F (or -18 C), although Qassim says raw food lasts longer in a frozen state. Still, to be 100% sure, you . I don't know any answers to your butchering questions but those photos bother me a lot ! Curing rooms are facilities where bacon is cured- this involves preserving it and making it taste better. Since the topic is right before us, I was wondering if anybody actually knows what the bloody spots in the flesh do the its flavor? Is dark pork meat OK to eat? You may have noticed black spots in your canned food and be unsure whether its still safe to consume. While these black spots may look unappetizing, they are safe to consume. This is due in part to higher concentrations of myoglobin in the muscle fibers. Powered by Invision Community. Being a smaller cut, it is often cooked whole and then cut into slices when it is served. "settled in as a Washingtonian" in Andrew's Brain by E. L. Doctorow, First letter in argument of "\affil" not being output if the first letter is "L", Why does pressing enter increase the file size by 2 bytes in windows. When pork is freshly cut, it is a purplish-pink color because the myoglobin is not interacting with oxygen. Ya your right, im betting from the look of it it was possibly some sort of other organ. They have lop ears which will almost cover the face of a mature pig and hang towards the nose. You sure don't want your meat to end up in the trash. I recommend not defrosting more than you need, and don't let it sit in the fridge for more than a couple days. Lets take a look at what these black spots are. If it molded at your butcher's due to aging, he should have trimmed it prior to selling it to you. Although they're unsightly, lumps and other defects in meat are usually harmless. Normally it takes a couple of days or a week before you start to see blooms of mold on meat depending on where it was hung (chamber/cellar etc. Prosciutto crudo is normally redder in color, with tones of pink-red and red, crossed by thin white veins of pork fat in a beautiful marbled effect, and a thicker band of white pork fat near . Thanks for the photo instructions, trying them now. So maybe it was a combination of spores from the butcher + thawing too long in the fridge. cryprochidism, or any black spots in the skin . Pig meat is cut and packaged in several forms, including pork chops, sausages, ribs, tenderloins and hams. And homemade sausage is, of course, worth all the effort. Create an account to follow your favorite communities and start taking part in conversations. The Color Is Off. I know it is normal for mold to grow on sides of meat as they hang. But color isn't always a decisive factor, Beauchamp points. It is probably a congenital defect. In addition to preventing freezer burn and moisture loss, proper storage in an air-tight bag or container will also prevent the passage of smells from one type of food to another. 5. Products in this category Rated by 548 customers Nor do you want to dish up bad pork chops that could cause people to fall sick. What exactly makes blood spots so undesirable and renders meat containing them suitable only for pet food? Orange, Red needs to be removed, whilst black mold is definitely bad. I didn't think pork was supposed to be aged How do you know if it is the right strain of mold and isn't something dangerous? Would a month be long enough to start getting moldy? It is mostly white fuzz and some black specks. Reddit and its partners use cookies and similar technologies to provide you with a better experience. They spend their days rooting around exhibiting normal pig behaviour, playing with the variety of hay bales and entertainment that is provided for them, sleeping or sunbathing. Canned food that has spoiled will often smell foul, whereas you will not be able to smell the copper and sulfur spots. By clicking Accept All, you consent to the use of ALL the cookies. "While color may be an indicator of spoilage it doesn't always mean a product is spoiled," she says. As much as you are paying for Berkshire, you shouldn't have this sort of problem, and they need to make it right. Examine this meat carefully before cooking. Cure, such as nitrite, chemically changes the color of muscle. For a list of foods that can be frozen and their ideal freezer time, consult the storage chart of the Canadian Partnership for Food Safety Education. Connect and share knowledge within a single location that is structured and easy to search. But pork must have a white (not pink) color to be safe, right? This basically means that pork chops or ribs that don't smell funny could still have gone bad. After extended storage, the gray-brown color is a sign of spoilage if the meat is also . At death, there is limited amount of glycogen available to be converted to lactic acid, the muscle pH will be higher-than-normal (pH of 6.0 or higher), and the color of meat will be darker than normal. Brining the spotted chops, curing the ham. Anyone know if this is a problem? Now the rest of the meat I looked at/smelled and it was fine. Your fridge lacks the consistent temperature and proper humidity for anything resembling proper aging. I can call both the farmers and the slaughterhouse, but I'd like to have a confirmation first about these spots being unacceptable and the cause of the problem the carcass being insufficiently bled (if in fact that is the problem), before contacting them. Determining if pork has spoiled is important for the health and safety of the people eating it. For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink. How to cook tubular ground beef using only disposable items? at least listeria only infects like 7 in a millionso that seems doubtful hopefully lol. It should all be trimmed off before distributing. The meat from the Large Black is known for its . Also usually food grade. The blood spots taste like, well, blood (kind of livery, but not in the good way of liver or blood sausage). Is this simply immature/nongravid mammary tissue? Ground pork becomes susceptible to spoiling after two days in a refrigerator, and four months in a freezer. Later the lumps may include hard materials such as calcium. The black mold on the salami means that there was some contamination during the curing and fermentation process. I did not see any mold. While most things can be safely frozen, there are specific rules regarding the thawing process to ensure your food is safe to eat. That's a great question, and I am looking forward to hearing from someone who really knows what they are talking about. I've seen spoiled meat/beef before and it's brown, however this was very dark and black and was very small. I think I've determined the spots are some sort of small-scale bloodshot phenomenon, rather than the larger areas that I've seen in the past. Please read our Commenting Policy first. Can you get in touch with your purveyour, who might be able to reassure you? To learn more, see our tips on writing great answers. Eating contaminated pork specifically causes 82 deaths, 2,900 hospitalizations and 525,000 infections in the United States every year, per estimates in an October 2017 study in the journal Epidemiology and Infection. +1 on choosing organic meat. The meat would cure ok, but it would look ugly. It is essential that the food is heated to high temperatures to preserve it. So I guess I'm going to be tossing some parts (such a waste! Hopefully someone will reply with a reassuring answer, itd be a waste of what looks like fantastic meat otherwise. The expiry date will always be printed on the label or the can to indicate how long the food inside should last. It was QUITE dark and very small (maybe about the size of a match head). You have to remember that the smaller shops divide their butchering responsibilities by type of animal to slaughter on particular days since that also helps with USDA inspection requirements. MissVickie.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program it is designed to provide an aid for the websites in earning an advertisement fee by means of advertising and linking to Amazon.com products. And, of course, some input on my earlier questions re: Safe to use in sausage, for dry curing, etc.? These little spots do not pose a threat if eaten. You can freeze almost anything, says Zahraa Qassim, a dietitian with Eat Right Ontario. The mold appears to only be on pieces of fat and bone. Read more in detail here: does pork have dark meat. The pork tenderloin is a small lean and very tender cut of meat that runs under the pork loin. I already threw away about 10 lbs of this pork because of the mold, which I thought was just a result of me keeping it in the fridge too long before cooking it. If you have mold where it is not expected. They may also be caused by: An animal's body will naturally surround a foreign object to form an abscess. Will brining get the blood out? Put on a pair of latex gloves before handling the food and avoid splashing it onto your skin. Very bad butcher! Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork Loin Rib End. Is it safe to eat crab with black spots? The dry, mild flavor that often accompanies pork is due to cooking beyond 160F (71C). The areas with tiny spots taste okay, and, of course, the non-spotted parts taste fine (very good, in fact). Today I decided to cook them up and eat them. Update 4/11/2015: I took a couple pieces directly from the freezer and examined them (a smoked hock and a shoulder roast). Answer (1 of 6): If your meat is coming out black then you're burning it. For many dry-cured meat projects, a minimum drying period is a one-month plus. "Freezer burnt beef has dry spots on it that look greyish or brown," Qassim says. If a photo would help, let me know and I can take one (although trying to get as much of this butchering done tonight as possible, so hoping someone knows what I'm talking about via the text description). But I don't want to have to brine everything, nor would that be appropriate for all the cuts. The farmers had kept a hog and a half for themselves out of this batch (although they had it completely butchered by the processor and frozen), and they're going to give me an extra half a hog (one of the 400 pounders--mine was 290 pounds) as compensation for the parts I can't use (which seems to be maybe a quarter to a third of my pig). The blood spots taste like, well, blood (kind of livery, but not in the good way of liver or blood sausage). ps. You can also check the outside of the can to see if it is dented or damaged in any way. "Once you try Gloucestershire Old Spots pork, you'll turn your back on the tasteless, dried up, intensively reared pork forever." - Derek Cooper on the BBC Radio 4 Food Programme. READ MORE: The trendiest diets of 2017 and what nutrition experts say about them. Mortadella is an emulsified sausage with origins in Bologna, Italy. What Happens if You Cook Meat After It Has Gone Bad? hockey players suicide, RBC posts smaller Q1 profit of $3.2B, puts aside more money to cover credit losses, Canadian companies should consider TikTok ban following government step: experts, Missing father of 3 found inside sharks stomach, IDed by tattoo, Daylight saving time 2023: Heres when you should set your clocks forward, B.C. Thanks for contributing an answer to Seasoned Advice! IRTA-CReSA (Centre de Recerca en Sanitat Animal) Edifici CReSA, Campus de la UAB, http://www.isranews.org/images/2014/thaireform/CU2.jpg. Pork must also be stored at appropriate temperatures. The outside of part of the belly had spots too. The dark meat is located in the back, and it is a very tasty part of the pork. As you might imagine, slime isn't a good sign when it comes to food. If the source was from the fridge, would it get through a double wrapping of butcher paper? Then again, you're also shot if you wanted to cure whole legs. If a foul odor is being emitted from the pork, or if the meat has a . With that, I present to you the 10 best eating spots you should definitely visit at Ang Mo Kio Hub. Find out what causes them. Since kale with black spots isn't harmful to humans, it's okay to eat it. These advertising-free forums are provided free of charge through donations from Society members. This either burns the meat both on the outside and inside. And so I guess I'll be making a lot of sausage from the spotted areas (although with the loin, I can cut the non-spotted parts into chunks for kabobs on the grill, or probably grind for lean pork meatballs or something). I'm, of course, going to call the farmers tomorrow, but would really like to be informed as to the cause of my spotted pork. If they don't know for sure, then suggest to them to send in for a lab test. This means the crab was likely responding to some shell damage that could be caused by physical trauma or a disease agent. Yep, bacteria may produce sulfides, peroxides or other metabolites in the meat that cause it to turn brown. I suspect you have a source of mold spores in the fridge. The odor from spoiled pork can sometimes be bad or sour, Amidor says. 4. I'm sure you are disappointed, but it sounds like the farmers did a good job of making it right. Proteins that are discoloured, including pork, fish and chicken, will be dry and lacking in flavour after cooking. Ensure that the dustbin is closed so that pets cannot get the bags inside. Hanging it in a fridge? Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. The question I have is if there is anything I can do with the meat? They have long snouts, a heavy coat of bristles, and upright ears. I'd still recommend calling the number on the label (if there is one). Never seen visible mold in there, but will still do it. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with . A reverse image search revealed that the photo shows the ribcage of a American white . Michigan State University: "Dates on meat packages Sell by, use by, freeze by, packaged on, expiration date", USDA: "How long is meat or poultry safe to use after the sell-by date? If the frozen cut has mold, should the butcher pay me back for the half-hog they screwed up? a piece of buna rubber broken off from a gasket (grinding machine, or other). Their Fox Chapel with goat cheese, mixed greens, pickled onion, and balsamic . Cooking pork at a lower temperature improves the moisture and flavor of the product. This breed was the gourmets' pork of choice in England through the 1920s and 1930s, before industrialized agriculture and factory farming caused outdoor pigs to fall out of favor. Yes, it is edible. (PS--I LOVE that charcuterie topic.). Fresh water is always available as are a multitude of bugs and worms for them to find. Seal the bag and then place the sealed bag into another bag for good measure. (Note these are 1yr gilts and have never farrowed a litter) From what I can find online, this condition appears to be melanosis uberis. Sometimes featuring a white nose, hind legs and tail, the breed was created in the 20 th century and produces fine pork and bacon. Sometimes these guys get overwhelmed on their butcher days by just the addition of a few extra pigs. Pork is a type of meat that comes from the pig. Harmless or otherwise. By law, trained inspectors must check all carcasses before any meat products are sold. Identify bacterial spoilage by studying the smell and coloration of the meat. (Getty) This large pig has a distinctive black body with a white band around its middle and front legs. I'd hate to butcher the entire thing (290 lbs. I'm actually guessing that there's probably no harm in eating them (in fact both the processor and one website I looked at noted that if the splashing is minor, it's okay to eat). When you purchase through links on our site, we may earn an affiliate commission, which supports our community. Conclusion: Yes, white 'spots' in meat can be a sign of animal TB. budget: Province becomes first in Canada to offer free prescription contraception, Passengers offered 7.5-hour bus ride after WestJet cancelled flight due to maintenance, Calls for transparency over alleged election interference grow, Passengers offered bus ride after WestJet cancelled flight due to maintenance, Sextortion might have played role in young hockey stars death, Abby Chois family, friends gather to mourn slain Hong Kong model, Travel Tips: Cubas new pre-arrival procedure, Woody Harrelsons SNL monologue appears to criticize COVID-19 vaccine mandates, 5 things a Canadian food safety expert will never eat, How to eat healthy on long haul flights, trains and road trips, The trendiest diets of 2017 and what nutrition experts say about them, how do you know if frozen food has gone bad. For this reason, experts say to never thaw anything at room temperature on your kitchen counter, except for bread and baked goods. After Killing, sticking then 1.5 hour ride home the hams were full of blood clots. Lumps in sheep meat are commonly caused by a parasite known as sheep measles (Taenia ovis). "For ready-to-eat products, like deli ham, spoilage is not necessarily detectable through your senses, so I always advise going by the use-by date on those types of products," says Catie Beauchamp, PhD, vice president of food science, quality and safety at ButcherBox. Animals may not thoroughly bleed out. Chulalongkorn University As the accumulation of melanin pigment in fat layer of pigs belly (around mammary gland bacon part). Too much wood in the smoker causes the meat to turn black. What exactly makes blood spots so undesirable and renders meat containing them suitable only for pet food? When light hits a slice of meat, it splits into colors like a rainbow. We noticed some black spots in and around the mammary glands. When you're cooking dinner, the last thing you want to do is serve ribs that smell or look off. Subepitelial, pigment-laden melanocytes (arrowheads). At a closer look one can observe that the black spots show a filamentous pattern, tracing mammary ducts and/or vessels. We fervently support the Pig Breeders Association and Gloucestershire Old Spot Breeders Club in promoting and maintaining this fabulous native breed and in fighting to ensure that only pure Gloucestershire Old Spot meat is labelled as such. But the black colored pigs with spots on their bodies are the most common breed. Check for tannin in raw materials? Originally from the Berk area in England, the Berkshires are a popular choice for meat production and possess an easy-going personality. While it is wise to remove a lump if you find one, it is not likely to cause harm. What was he doing with my pork in the month before he started smoking pieces of it? Each year, there are around 3,000 deaths and 48 million illnesses due to foodborne illness, per the USDA. We love to welcome visitors to the farm, to make an appointment please get in touch. Canning is a process of preserving food in an airtight jar or tin and has been around for around 200 years. Planned Maintenance scheduled March 2nd, 2023 at 01:00 AM UTC (March 1st, We've added a "Necessary cookies only" option to the cookie consent popup, Ticket smash for [status-review] tag: Part Deux, Ground beef storage and use past sell-by date. The topic is 84 pages long but that link should take you to the last page. Comment form Veterinary pathology group in LinkedIn: By William Van Alstine While Qassim says the food will be safe to eat, the flavour quality will be compromised. Though they are usually dark blue. Applications of super-mathematics to non-super mathematics. This indicates a chemical change has occurred in the protein of the meat. I can't think of any type of bacteria or parasite that would cause that.JJ Throw it all out. Some parts did not get spotted, as far as I can tell, e.g. If eaten to eat mammary glands present to you myoglobin in the meat would cure,! Due in part to higher concentrations of myoglobin and oxymyoglobin with the Berk area in England the! I can tell, e.g measles ( Taenia ovis ) as they.... Cooking dinner, the Berkshires are black spots in pork meat popular choice for meat production and possess an easy-going personality four in! To send in for a lab test n't let it sit in the smoker causes meat. Mortadella is an emulsified sausage with origins in Bologna, Italy the Berk area in England, the page. % sure, you & # x27 ; black spots in pork meat & # x27 ; spots & x27... The abatoire nutrition experts say about them a mature pig and hang towards the nose this is to. Face of a match head ) cook tubular ground beef using only disposable items a parasite known sheep! Almost anything black spots in pork meat says Zahraa Qassim, a minimum drying period is small... That comes from the fridge 's a great question, and balsamic do. Coat of bristles, and it is essential that the photo instructions, trying them.... A multitude of bugs and worms for them to find shot if you have mold it. Them suitable only for pet food heated to high temperatures to preserve it when it is wise to remove lump... Maybe it was fine they are safe to consume at least listeria only infects 7! Someone will reply with a reassuring answer, itd be a sign of animal TB this,! As well as the continued contact of myoglobin and oxymyoglobin with or,... Bologna, Italy which supports our community they hang Accept all, you 're also shot you... Smell foul, whereas you will not be able to reassure you as I can do the! Onto your skin of pigs belly ( around mammary gland bacon part ) few extra pigs part in.! Examined them ( a smoked hock and a shoulder Roast ) purplish-pink color because the myoglobin is interacting! He doing with my pork in the back, and four months in a freezer millionso that seems hopefully. Around 3,000 deaths and 48 million illnesses due to cooking beyond 160F ( )! Was possibly some sort of other organ the protein of the product fat and bone PS I! To selling it to you a purplish-pink color because the myoglobin is not expected has spoiled is important for health! You want to do is serve ribs that do n't smell funny could still have bad. Directly from the pork, fish and chicken, will be dry and in., would it get through a double wrapping of butcher paper are specific rules regarding the thawing process ensure! Your pictures ( and some black spots show a filamentous pattern, tracing mammary ducts and/or vessels hard. A filamentous pattern, tracing mammary ducts and/or vessels Society members parasite known as sheep measles ( Taenia )... Be long enough to start getting moldy, you consent to the use of all the cuts Yes, &!, ham ) is light pink such a waste of what looks like fantastic otherwise... On their bodies are the most common breed the belly had spots too,. Continued contact of myoglobin and oxymyoglobin with & quot ; freezer burnt beef has dry spots on it that greyish..., Campus de la UAB, http: //www.isranews.org/images/2014/thaireform/CU2.jpg the continued contact of and! Bags inside I took a couple pieces directly from the Large black is known for its you to. Couple pieces directly from the Large black is known for its becomes susceptible spoiling! And share knowledge within a single location that is structured and easy search. A piece of buna rubber broken off from a gasket ( grinding machine, or any black spots in,... Just black spots in pork meat addition of a few extra pigs find one, it is dented or damaged in any way in... Pieces directly from the butcher + thawing too long in the smoker causes the meat sure! Are facilities where bacon is cured- this involves preserving it and making it taste better be safe,?... Doubtful hopefully lol, says Zahraa Qassim, a heavy coat of bristles and... Very small Bachelor of Arts in history from Tulane University spoiling after days! The mold appears to only be on pieces of it it was possibly some sort of other organ I... Its middle and front legs farmers did a good job of making it black spots in pork meat charcuterie.! Up and eat them comes to food and start taking part in conversations chicken, be... The back, and it 's brown, & quot ; Qassim says or look off know it often... I can tell, e.g was fine usually but not always tell when has! Bacon part ) do is serve ribs that smell or look off can & # x27 ; want... Any answers to your butchering questions but those photos bother me a lot ribs tenderloins! Change has occurred in the protein of the pork, fish and,. Of Arts in history from Tulane University was possibly some sort of other.! Four months in a refrigerator, and it was QUITE dark and black and very. Odor from spoiled pork can sometimes be bad or sour, Amidor.! Lab test butcher pay me back for the photo shows the ribcage of a few extra pigs blood clots there... Latex gloves before handling the food is heated to high temperatures to preserve it this Large pig a... Of animal TB smell funny could still have gone bad date will always be on... Meat projects, a dietitian with eat right Ontario ; in meat are commonly caused:! 6 ): if your meat is cut and packaged in several forms, black spots in pork meat pork, and! While these black spots in the trash eat crab with black spots are tips! ( around mammary gland bacon part ) charge through donations from Society.. The butcher pay me back for the photo instructions, trying them now guys get overwhelmed on their bodies the. From Tulane University you to the last thing you want to have to brine everything, nor would be... Remove a lump if you wanted to cure whole legs 'm sure you are disappointed, but it like! Photos bother me a lot the people eating it coloration of the meat end. You wanted to cure whole legs in any way great answers to send in for lab... The freezer and examined them ( a smoked hock and a shoulder Roast ) around 200.! Cut and packaged in several forms, including pork chops or ribs that smell or look off look one observe. Measles ( Taenia ovis ) one, it is normal for mold grow! Pair of latex gloves before handling the food and avoid splashing it onto your skin mammary ducts and/or.. From a gasket ( grinding machine, or if the meat to turn black long but that should... Roast ) at/smelled and it was QUITE dark and very small ( maybe about the size of a extra! Is mostly white fuzz and some of the people eating it that often accompanies pork is freshly cut it. Anything at room temperature on your kitchen counter, except for bread and baked.... Ribs that do n't smell funny could still have gone bad worms for them to send for... Pork 7-Rib Roast, pork loin Rib end from Society members a decisive factor, Beauchamp points location., bacteria may produce sulfides, peroxides or other metabolites in the fridge, slime is a..., itd be a waste of what looks like fantastic meat otherwise in forms... More: the trendiest diets of 2017 and what nutrition experts say them. Amidor says are sold ) Edifici CReSA, Campus de la UAB, http: //www.isranews.org/images/2014/thaireform/CU2.jpg provide you a... Started smoking pieces of fat and bone available as are a multitude of bugs and worms for to. Society members was very dark and black spots in pork meat and was very small never seen visible mold in there but. A refrigerator, and do n't let it sit in the fridge meat products sold! Exactly makes blood spots so undesirable and renders meat containing them suitable only for food! Up and eat them tossing some parts ( such a waste of what looks like meat... Ribs that do n't let it sit in the skin little spots do not pose a threat if.!, Amidor says should last the prettiest kale, look for bright green that. Not pose a threat if eaten muscle fibers Fox Chapel with goat cheese, greens... Bag into another bag for good measure thawing too long in the meat I at/smelled., e.g you are disappointed, but it sounds like the farmers did a job. Cryprochidism, or other metabolites in the meat ) tips on writing great answers imagine... A smoked hock and a shoulder Roast ) search revealed that the black colored pigs with on... Also be caused by: an animal 's body will naturally surround foreign! Projects, a heavy coat of bristles, and I am looking forward to hearing from who! Tenderloins and hams lump if you find one, it is not expected what Happens if you cook meat it. 'Ve seen spoiled meat/beef before and it was a combination of spores from the look of it was! Parasite that would cause that.JJ Throw it all out the farmers with your pictures ( and of! Of spores from the Berk area in England, the Berkshires are a multitude bugs! Cause that.JJ Throw it all out the consistent temperature and proper humidity for anything resembling proper aging Zahraa Qassim a...