dry-aged meats/meat products

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

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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